Garnishes: reserved pepper strips and onion, fresh basil sprigs
How to Make It
Place bell peppers on an aluminum foil-lined baking sheet.
Broil 5 inches from heat (with electric oven door partially open) 5 minutes on each side or until peppers look blistered, turning once.
Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut into thin strips. Reserve 1/2 cup for garnish, if desired.
Cut sweet onions into 1/4-inch-thick slices, and separate into rings.
Melt butter in a large heavy skillet over medium-high heat; add onion, and sauté 20 to 25 minutes or until onion is a light caramel color. Reserve 1 cup for garnish, if desired.
Stir together garlic and next 3 ingredients. Spoon evenly onto Cornbread Crêpes; top with remaining bell pepper and onion. Roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 15 to 20 minutes or until thoroughly heated. Serve with Fresh Corn Sauce, and garnish, if desired.
Outstanding! I've had this recipe since it first appeared in the magazine in 1998. Finally had all the ingredients on hand so thought it was time to give it a try, and what better time than New Year's Day 2009. The Goat cheese filled Cornbread Crepes are wonderful! A lot of prep work but so worth it. Next time I'll do all the prep, including making the crepes a day earlier and just assemble the crepes the next day. Made no changes to the crepes recipe, but to the goat cheese mixture added some fresh chives and Herbs de Provence, also added Herbs de Provence to the onions while sauteeing. Added fresh chives to the Fresh Corn Sauce. These are truly a knock-out meal! Will be making the Southwestern Crepes soon. Served the Goat Cheese Cornbread Crepes with roasted green beans and for dessert Grapefruit Brulee (Sunset 2008). A wonderful meal to start the New Year!
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