Roasted Vegetable Crepes with Asiago Cream Sauce
  • Basil Crepe ingredients:
  • 1 cup 1% milk
  • 2 eggs
  • 2 tablespoons water
  • ½ cup all-purpose flour, divided
  • ¼ cup whole wheat pastry flour
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon granulated garlic
  • 2 tablespoons fresh basil, chopped (roughly 10 leaves)
  • Roasted vegetables: 2 medium zucchini, 4 large red bell peppers, 3 medium onions and as many roasted tomatoes as you like.
  • Asiago Creme Sauce:
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup skim milk or 1%
  • 2 tablespoons reduced fat cream cheese
  • 1 cup shredded Asiago cheese (or substitute with Parmesan)
  1. To prepare the crepes, process all ingredients in a blender or food processor until well blended (30-60 seconds). Cover and refrigerate 30 minutes. After refrigerating, stir remaining ¼ cup all-purpose flour into batter or pulse for a few seconds to blend.
  2. Heat a lightly greased 8 inch skillet over medium heat.
  3. Pour ⅓ cup batter into pan and tilt to distribute evenly.Cook 20 seconds, flip and cook another 20 seconds or until set. Repeat with the remaining batter. (Do ahead: place a piece of wax paper or parchment between the crepes and refrigerate up to a day in advance. Bring to room temperature before filling.)
  4. To prepare the Asiago cream sauce, melt butter in a saucepan over medium heat. Stir in flour, mixing well for 30-60 seconds. Gradually add milk, stirring with a wire whisk continually until the mixture is well blended. Cook 8 minutes, stirring constantly, or until mixture is thick and bubbly. Stir in cream cheese until blended. Stir in Asiago, mixing until cheese is melts and the sauce is smooth.
  5. Assembly: spread 1-2 teaspoons of the sauce down the center of a crepe; arrange roasted vegetables on top of the sauce and roll up. Repeat until all crepes are used and place in baking dish, seam side down. Spread remaining sauce over the top of the crepes and bake at 400F for 20 minutes.
Recipe by Passing The Relish at