Wednesday, December 9, 2009
With the holidays just around the corner and so many delicious and tempting foods to try, we seem to just throw calories to the wind this time of year. At least in our house we do. This is one of my favorite recipes. Almost no fat, a delicious explosion of flavors, and light, but unique enough to serve to company. And then you can serve them all those rich temptations for dessert:)
In the morning, before I head to work, I make the crepe batter and chop the ingredients for the Ratatouille and cook. Then I make my marinara sauce. While the sauce cooks, make the crepes. With a little multi-tasking, it's not too time consuming...and well worth the effort.
adapted from a recipe in Cooking Light
1 large eggplant chopped
2 medium zucchini chopped
4 roma plum tomatoes chopped
1 red bell pepper chopped
3 shallots chopped
2 garlic cloves minced
1 tsp olive oil
3/4 tsp sea salt
1/4 tsp ground pepper
2 TBS chopped fresh basil
2 TBS chopped fresh parsley
Preheat oven to 450
To prepare filling:
Combine first 6 ingredients in a large bowl. Drizzle with olive oil. Sprinkle with sea salt and ground pepper
Toss it around to coat
Spread vegetable mixture in an even layer on cookie pan lined with parchment paper. Sprinkle with sea salt, and just a drizzle of olive oil.
Bake at 450 for 35 minutes stirring half way through.
Transfer vegetable mixture to bowl to cool. Stir in basil & parsley.
Mix in 3 TBS Marinara Sauce
1 cup milk
1/3 cup water
1 cup flour
1/4 tsp sea salt
1 tsp fresh basil, minced
1 tsp fresh rosemary, minced
In a food processor, blend ingredients for 10 seconds. . Cover and refrigerate the batter in the refrigerator for one hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep up to 48 hours refrigerated.
Heat a crepe pan or small non-stick pan, lightly coated with cooking spray over medium-high heat until hot. Gently whisk the batter. Lift the pan from the heat and pour in 1/8 cup of batter, tilting and rotating the pan to coat the bottom surface. Cook for 30-40 seconds and lightly browned on edges. Loosen the edges with a spatula and flip the crepe over, then cook the other side another 15 seconds. Turn the crepe onto a tea towel and cover with parchment paper, until cool and ready to fill. Repeat with remaining batter, laying them all out so they can cool. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator or freeze them for up to two months. If freezing, I like to place a piece of parchment paper or waxed paper between each crepe until I'm ready to thaw them out. Once thawed, gently peel apart.
Spoon 3 TBS of Ratatouille in center of each crepe. Fold sides over to overlap. Place seam side down in a baking dish. Top with marinara sauce and mozzarella cheese if desired. Bake at 450 degrees for 10-15 minutes.
Serve with farro and edamame, garden salad and some leftover meatballs. Enjoy!