Goat Cheese-Filled Cornbread Crêpes

Recipe from Southern Living

More From Southern Living


Ingredients

  • 4 large red bell peppers
  • 4 sweet onions
  • 2 tablespoons butter or margarine
  • 1 garlic clove, pressed
  • 1 (12-ounce) log fresh goat cheese, crumbled
  • 1 teaspoon freshly ground pepper
  • 3 tablespoons chopped fresh basil
  • 16 Cornbread Crêpes
  • Fresh Corn Sauce
  • Garnishes: reserved pepper strips and onion, fresh basil sprigs

Preparation

  1. Place bell peppers on an aluminum foil-lined baking sheet.
  2. Broil 5 inches from heat (with electric oven door partially open) 5 minutes on each side or until peppers look blistered, turning once.
  3. 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.
  4. Cut sweet onions into 1/4-inch-thick slices, and separate into rings.
  5. 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.
  6. 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.
  7. Bake at 350° for 15 to 20 minutes or until thoroughly heated. Serve with Fresh Corn Sauce, and garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Goat Cheese-Filled Cornbread Crêpes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy