Bring Paris to your kitchen with this excellent dish. You will like thin crepes rolled around an unusual filling of tomatoes, eggplant and pepper. Make crepe batter with whole wheat and add low-calorie cheese and reduce calories. You will need about an hour to prepare the dish from scratch. But crepes can be made ahead and frozen, and filling might be kept in a fridge for about a week.
Filling
- 1 chopped eggplant (peeled or unpeeled)
- 1 onion, sliced thinly
- 1 clove garlic, minced
- 2 red bell pepper chopped
- 2 medium zucchini; sliced into rounds
- 3 large tomatoes, cored and chopped coarsely
- 1 tablespoon chopped fresh basil
- 2 tablespoons oil, or as needed
- 1/2 cup grated low-calorie cheese
Crepe Batter
3/4 cup whole wheat or white flour
1 1/4 cups nonfat milk
2 eggs, beaten
Cooking Instructions:
- Prepare Crepe Batter.
- Combine eggplant, onion, garlic, bell peppers, zucchini, tomatoes, and basil in a stockpot
and cook over medium heat for about 25 minutes.
- While vegetables are cooking, heat 1 teaspoon of oil in a small skillet and scoop
into it 2 to 3 tablespoons of batter. Tilt pan to allow batter to evenly coat surface of pan.
Cook crepe over medium-high heat and flip it when it begins to bubble and brown. Cook
30 seconds on other side, then flip onto a plate. Use more oil as needed to grease the pan.
- To assemble crepes, spoon of vegetable mixture the center of each crepe;
roll and place seam side down in a baking dish.
- Sprinkle crepes with cheese and broil until cheese melts. Serve hot.
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