Summer Harvest Dinner Crepes

"While mulling ideas for RSC#12 inspiration hit. These lovely dinner crepes take advantage of the season's best offerings by pairing a vegetable filled creamy crepe filling with two delectable sauces to choose from. The first a creamy pepper sauce with a smoky flavor, the second, a basil cream sauce for those who like less heat but lots of flavor. The recipe easily doubles and you can always prepare both sauces on the side and decide which you prefer. The recipe looks a little involved but actually comes together rather quickly, especially if you are preparing just one sauce."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
32
Serves:
2
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ingredients

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directions

  • *Preparation Note* The timing on this dish works best if you have the sauces ready before the filling is done. You can even make the sauces ahead of time and gently reheat them on the stove or in the microwave. Should you find the filling is almost done before your sauces, hold off on the final steps of the crepes (see comment below) until you are closer to serving time.
  • To prepare the red sauce, place the chile, garlic clove and diced tomato in a sauce pan with the water and coffee and bring to a boil.Reduce to to a simmer and loosely cover for 8-10 minutes until the tomato is mushy and the dried pepper is soft. Scrape the soft flesh from the chile into a bowl discarding the papery skin. Place the remaining contents through a strainer into the same bowl mashing to get the pulp, leaving behind the skins seeds and other solids. You should have about 3/4 to 1 cup of thickish liquid. In the same saucepan, add 2 teaspoons of oil and a tablespoon of whole wheat flour stirring constantly over medium-low heat. Gradually stir in the milk getting out all lumps so you have a very thick white sauce. Stir in the reserved red chile liquid and simmer on low for 5 minutes until the sauce is thickened and the flour is fully cooked. Season with salt and pepper.
  • To prepare the basil sauce: Stir olive oil and flour into a small saucepan briskly until you get a paste. Stir in the milk slowly making sure you remove all lumps. Add in the garlic powder, nutmeg and basil and let the sauce sit under a very low flame, for 8-10 minutes until thickened. Add cheese and season with salt and pepper. (One of my testers said this would have been visually better if the sauce were pureed with an immersion blender. You decide.).
  • To prepare the crepe filling: Place oil in a large non-stick skillet over medium heat. Add the leeks, zucchini and corn and cook for 2-3 minutes stirring occasionally. To the same pan, add the peppers and garlic continuing to cook another 3-5 minutes until your vegetables are crisp-tender. (If your sauces are not ready, turn the heat off at this point until they are ready.) Mix in the mascarpone and queso blanco cheeses until melted into the vegetables. Mix the egg white and water together. Add the whites and water into the skillet stirring quickly. Too slow and you will curdle the filling. This is easily repaired by stirring in a little milk.
  • To assemble the crepes, heat as instructed on your package, place 1/4 of the filling down the center of the crepe and fold in the edges to the center. Spoon sauce on top. If desired, sprinkle a little extra cheese on top.
  • Serve with a salad and enjoy.

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Reviews

  1. I loved the all veggie main dish in this recipe and had almost everything needed on hand. I decided to make the Creamy Chile Sauce, used Recipe #106966, and homemade mascarpone cheese. The instructions are easy to follow & we had a restaurant quality meal. The only change made was to sprinkle the finished crepes with chopped cilantro. Yum! Thank you for a creative RSC #12 entry!
     
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RECIPE SUBMITTED BY

<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&amp;current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ /></p>
 
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