Crepes with Ratatouille

Name: Crepes with Ratatouille
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 57 grams 1/2 cup grated asiago cheese; 0 teaspoons freshly ground black pepper; 0 teaspoons black pepper; 28 grams tablespoons fat-free cream cheese, softened; 8 Basic Crepes; 2 Tbsps dry white wine; 340 grams cups chopped eggplant (about; 1 Tbsp all-purpose flour; 2 Tbsps chopped fresh basil; 2 Tbsps chopped fresh parsley; 2 garlic cloves, minced; 1 Dash ground nutmeg; 237 milliliters 1% low-fat milk; 1 teaspoon olive oil; 118 milliliters chopped onion; 340 grams 1/2 cups chopped seeded plum tomato (about; 237 milliliters chopped red bell pepper; 0 teaspoons salt; 1 teaspoons salt; 828 milliliters chopped zucchini (about 2 medium)

Crepes with Ratatouille might be just the morn meal you are searching for. This recipe serves 4. One serving contains 313 calories, 13g of protein, and 11g of fat. A mixture of bell pepper, pepper, cream cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat oven to 45

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Oven

To prepare filling, combine first 6 ingredients in a large bowl.

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Bowl

Drizzle with oil, and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.

Ingredients you will need

Pepper

Salt

Cooking Oil

Spread vegetable mixture in an even layer on a jelly-roll pan coated with cooking spray.

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Cooking Spray

Vegetable

Spread

Jelly

Roll

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Frying Pan

Bake at 450 for 45 minutes or until vegetables are lightly browned, stirring every 15 minutes.

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Vegetable

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Oven

Transfer vegetable mixture to a bowl; cool 2 minutes. Stir in basil and parsley.

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Vegetable

Parsley

Basil

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Bowl

Increase oven temperature to 50

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Oven

To prepare sauce, combine milk and flour in a saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk.

Ingredients you will need

All Purpose Flour

Sauce

Milk

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Sauce Pan

Whisk

Remove from heat.

Add cheeses and nutmeg; stir with a whisk until smooth. Stir in wine, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

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Nutmeg

Pepper

Salt

Wine

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Whisk

Add 2 tablespoons sauce to vegetable mixture; stir until combined.

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Vegetable

Sauce

Spoon 3 tablespoons vegetable mixture in center of each crepe; fold sides and ends over.

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Vegetable

Place, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top crepes with remaining sauce.

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Cooking Spray

Crepes

Sauce

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Baking Pan

Bake at 500 for 10 minutes or until crepes are lightly browned.

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Crepes

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Oven

Wine note: Sauvignon blanc is a good match with dishes made up of mostly vegetables and herbs. Snappy, fresh, and herbal itself, the wine plays up the flavors in these crepes with delicious results. Try the tasty, well-priced Chateau Souverain 2004 sauvignon blanc from California's Alexander Valley ($14). -Karen MacNeil

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Sauvignon Blanc

Vegetable

Crepes

Herbs

Wine

Equipment

Recommended wine: Cream Sherry, Bordeaux, Champagne, Moscato Dasti, Port, White Burgundy

Cream Sherry, Bordeaux, and Champagne are my top picks for Crepes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.