Vegetarian Crepe with Tomato-Basil Sauce
Here is another dish from the Dona Elena Cuisinera Club prepared last month: Vegetarian Crepe with Tomato-Basil Sauce
Ingredients for Crepe:
- 3 pcs eggs (or1 whole egg and 3 egg whites)
- 1 cup flour
- 1 1/4 cup fresh milk (or low fat milk)
- 1/4 cup butter (or reduce to 3 tbsp)
- a pinch of salt
Procedure:
- Beat the eggs.
- Add milk and butter
- Sift flour and salt then gradually add to the egg mixture
- Mix until batter is smooth. Batter should be thin (like heavy cream)
- let the batter rest at least two hours before using
Ingredients for the crepe filing:
- 1T Dona Elena Pure Olive Oil
- 1/2 pc white onions sliced thinly
- 1/2 pc red bell pepper
- 1/2 pc green bell pepper
- 1/2 cup broccoli blanched
- 1/4 cup whole mushrooms, sliced
- 1/4 cup tomato sauce
Procedure:
- heat the olive oil in a pan
- saute the onions and bell peppers until softened
- add the broccoli and mushrooms and saute until softened
- add the tomato sauce (you can also use basil sauce or spaghetti sauce)
- let simmer then remove from heat to cool to room temp
- when cooled, place the filling in the middle of the crepe
- fold the crepe like an envelope
- dip in flour, egg, then roll in breadcrumbs and pan fry till golden brown
- Place in the middle of serving platter and pour tomato sauce over.
Ingredients for the tomato-basil sauce:
- 1 T Dona Elena Pure Olive Oil
- 2 pcs garlic, chopped
- 2 T onions, chopped
- 1 cup crushed tomatoes, fresh or canned
- 5 sprigs basil, chiffonade
- to taste: salt and pepper
Procedure:
- heat the olive oil in a pan
- saute the onions and garlic
- add the tomato sauce and simmer until reduced by half
- add basil and simmer for a few minutes
- season with salt and pepper
You think you still need fat burners? This has about 83% less saturated fat when cooked with olive oil instead of vegetable oil.
Bon apetit!
