HERB CREPES WITH GOAT CHEESE FILLING
Crepes make delicious, easy finger foods. Cut them in half, top with a filling, then fold them in half and again in half, so they're like little coronets. These thin pancakes are easy to make in today's heavy nonstick crepe pans. Give the batter plenty of time to rest so that the flour swells and softens; that will make the crepes delicate.
Provided by Martha Rose Shulman
Categories brunch, main course
Time 15m
Yield Serves 10 as an hors d'oeuvre.
Number Of Ingredients 13
Steps:
- Place the milk, water, eggs, canola oil and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours. When ready to cook, stir in the herbs.
- Place a seasoned or nonstick 6- to 8-inch crepe pan over medium heat. Brush with butter or oil. When the pan is hot, and just before it begins to smoke, remove from the heat and ladle in three to four tablespoons of batter (depending on the size of your pan). Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used up. You'll get about 12 crepes with an 8-inch pan, 16 with a 6-inch pan.
- Combine the cottage cheese and goat cheese in a food processor fitted with the steel blade, and blend until smooth. Add the yogurt and pepper, and blend together. Transfer to a bowl. Cover and refrigerate until ready to use.
- Cut each crepe in half. Spread a scant tablespoon of the herbed goat cheese on the less cooked side of each crepe. Fold in half, then in half again. Arrange on a platter. To serve warm, heat for 30 seconds in a microwave or for 10 minutes in a low oven.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 224 milligrams, Sugar 2 grams, TransFat 0 grams
CHEESY VEGETABLE CREPES
The classic is made extra-easy with Bisquick® mix. The veggie filling and cheese make these crepes perfect fare for breakfast, lunch or dinner.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- In 10-inch skillet, heat oil over medium heat. Add zucchini, bell pepper, onions and garlic; cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Remove from heat; stir in tomatoes. Sprinkle with salt. Cover; let stand 2 to 3 minutes.
- Lightly grease 6- or 7-inch skillet; heat over medium-high heat. In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended.
- Heat oven to 350°F. For each crepe, pour 2 tablespoons batter into hot skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes, placing waxed paper between, as you remove them from skillet. Keep crepes covered to prevent them from drying out.
- Spoon filling onto crepes. Sprinkle half of cheese over filling on crepes; roll up crepes. Place seam sides down in ungreased 11x7-inch (2-quart) glass baking dish. Sprinkle with remaining cheese. Bake uncovered 10 to 12 minutes or until hot.
Nutrition Facts : Calories 260, Carbohydrate 19 g, Cholesterol 90 mg, Fat 2, Fiber 2 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 6 g, TransFat 1/2 g
ROASTED-VEGETABLE FILLED CREPES WITH RED PEPPER COULIS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
- Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
- Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
- Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.
BAKED CHEESE CREPES
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 5 to 10 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
- Preheat the oven to 400 degrees F.
- Butter a 13 by 9 by 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the fontina and mozzarella cheese in the center of the egg crepe, then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the Parmesan and dot with 2 tablespoons of butter. Bake until the cheese melts and the top is golden, about 15 minutes.
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 (32 ounce) cans crushed tomatoes
- 2 dried bay leaves
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
- Yield: 2 quarts
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
GRILLED VEGETABLE AND GOAT CHEESE NAPOLEONS
Vegetarian or not, your guests will savor this meatless entree at your next summer soiree. -Joan Meyer, New York, New York
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Brush tomatoes with 2 teaspoons oil; sprinkle with oregano, basil and 1/4 teaspoon salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until tender., Brush zucchini and yellow squash with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring occasionally., Remove and discard stems and gills from mushrooms. Brush mushrooms and eggplant with 1 tablespoon oil; sprinkle with remaining salt. Grill mushrooms, covered, over medium heat for 12-15 minutes or until tender. Grill eggplant, covered, over medium heat for 4-5 minutes on each side or until tender., In a small bowl, combine the goat cheese, parsley, 1/2 teaspoon garlic and remaining pepper., Place mushrooms on a greased baking sheet; spread each with 2 teaspoons cheese mixture. Layer with zucchini, squash, 2 teaspoons cheese mixture, eggplant and remaining cheese mixture. Top with mozzarella cheese and tomato. Bake at 350° for 8-10 minutes or until cheese is melted., In a large skillet, saute remaining garlic in remaining oil for 1 minute. Add spinach; cook for 4-5 minutes or until wilted. Divide among four plates; top each with a mushroom stack. Drizzle with vinaigrette.
Nutrition Facts : Calories 377 calories, Fat 27g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 833mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.
SALMON AND GOAT CHEESE CREPES
Steps:
- In a large bowl, whisk eggs, milk and water. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Meanwhile, in a food processor, combine goat cheese, red peppers, lemon juice, paprika and garlic; cover and process until blended, 2-3 minutes. Refrigerate until ready to use., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread 2 tablespoons cheese mixture down center of each crepe. Top with salmon, spinach, capers and dill; roll up. If desired, garnish with additional cheese, capers and dill.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 837mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
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