ROASTED-VEGETABLE FILLED CREPES WITH RED PEPPER COULIS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
- Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
- Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
- Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.
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Md Mugahid
[email protected]These crepes were a great way to use up leftover roasted vegetables. They were easy to make and very tasty.
Athina Charalampopoulou
[email protected]I'm not usually a fan of crepes, but these were really good! The roasted vegetables and red pepper coulis made all the difference.
Tajja Hullum
[email protected]The crepes were a bit thick for my taste, but the roasted vegetables and red pepper coulis were delicious.
Vivian sharin
[email protected]These crepes were so easy to make and they were absolutely delicious! I will definitely be making them again.
Eurita Hiwat
[email protected]Not bad, but not amazing either.
skshahin Alom
[email protected]Overall, this was a great recipe. The crepes were light and fluffy, and the roasted vegetables were perfectly cooked. The red pepper coulis was also delicious.
Azeem Ramzan
[email protected]These crepes were a bit too oily for my taste.
Joshua Iipinge
[email protected]I've made this recipe several times now and it's always a hit. The crepes are so versatile, and the roasted vegetables and red pepper coulis are always a crowd-pleaser.
Braidy Goode
[email protected]Delicious and healthy! I made these crepes for lunch today and they were perfect. The crepes were light and fluffy, and the roasted vegetables were full of flavor.
emmy snike
[email protected]This recipe was easy to follow and the crepes turned out great! I used a variety of roasted vegetables, including zucchini, bell peppers, and mushrooms.
Thalapathi Rasigan
[email protected]A bit bland, but overall a good recipe.
Connie Lawrence
[email protected]These crepes were so good! I made them for dinner last night and my family loved them. The crepes were light and fluffy, and the roasted vegetables were perfectly cooked.
Arslan Arsi
[email protected]I loved the combination of roasted vegetables and red pepper coulis in these crepes. It was a great way to use up leftover vegetables.
Tiffany Theunissen
[email protected]The crepes were a bit tricky to make, but the end result was worth it. The roasted vegetables and red pepper coulis were delicious.
Shaheryar Fayyaz
[email protected]This roasted vegetable-filled crepe recipe was an absolute hit! The crepes were light and fluffy, and the roasted vegetables were perfectly tender and flavorful. The red pepper coulis added a delicious sweet and tangy touch. I will definitely be maki