Herbed Crepes With Roasted Vegetables And Goat Cheese Sauce

Ingredients

--For the crepes
1 cup all-purpose flour
1 cup plus 2 tablespoons whole milk
3 large eggs
2 tablespoons unsalted butter, browned and cooled
1 teaspoon Salt
2 tablespoons each minced fresh parsley, chives, and tarragon
vegetable oil for frying
--For the filling
1 small eggplant, sliced ½ inch thick
olive oil for roasting
Kosher salt and freshly ground black pepper
1/2 pound turnips or parsnips, scrubbed and quartered
1/2 pound red bell peppers, quartered
1/2 pound fennel bulb, sliced ½ inch thick
2 mediums red onions, sliced ¼ inch thick
1/2 pound ripe plum tomatoes, stemmed and seeded
2 tablespoons red wine vinegar
cup chopped fresh basil
1 teaspoon minced garlic
fresh thyme sprigs and baby greens, such as mizuna, mutatsoi, --For the sauce
2/3 cup fresh, soft cream cheese, or log-style goat cheese
3/4 cup rich vegetable stock, heated
1 tablespoon minced fresh chives
1 tablespoon minced fresh basil
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
Kosher salt and freshly ground pepper

Description

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