Roasted Vegetable Crepes #SundayFunday

Tender Crepes enfold savory roasted vegetables and creamy cheese, topped with a Red Pepper Coulis.

The Sunday Funday Bloggers are celebrating Candlemas today......

I am hosting our Sunday Funday today and asked the others to join me in celebrating Candlemas.  Candlemas is a Christian Festival celebrated on February 2nd ending the 40 days of the Christmas-Epiphany Season.

The day is commonly celebrated by eating pancakes or crepes to celebrate the return of the sun after the gray of winter.   Let's take a look at what everyone brought to the party......

• Food Lust People Love: Brown Butter Sourdough Waffles 
• Amy's Cooking Adventures: Lefse 
• Our Good Life: Pancake Puffs 
• A Day in the Life on the Farm: Roasted Vegetable Crepes 
• Karen's Kitchen Stories: Sourdough Pancakes 
• Culinary Cam: Strawberry Japanese Soufflé Pancakes

There was a restaurant popular in the 70's called the Magic Pan.  When my two eldest children were young, there was a Magic Pan restaurant in one of the Malls that their paternal grandmother and I loved to frequent when we went shopping. 

They had a plethora of different crepes both sweet and savory.  When I asked the others to join me in celebrating Candlemas today and decided to make crepes it brought back sweet foodie memories. 

My eldest, Amy, and her husband Doug were coming for dinner one night and I tried to recreate those memories by making several different kinds of crepes.  Our menu included Shrimp and Asparagus Crepes, Chicken ala King Crepes, the Vegetable Crepes that I am sharing with you today, and for dessert, Dark Chocolate Filled Crepes that I will be sharing with you tomorrow.

Entrees, Vegetarian, Meatless,

Entrees

French

Yield: 12 crepes

Author: Wendy Klik

Roasted Vegetable Crepes

Tender Crepes enfold savory roasted vegetables and creamy cheese, topped with a Red Pepper Coulis.

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Ingredients

• 12 crepes (my recipe)
• 2 zucchini, cut into small dice
• 1 summer squash, cut into small dice
• 1 yellow bell pepper, seeded, cored, and cut into small dice
• 2 carrots, scraped and cut into small dice
• 3 cloves garlic, minced
• 1 T. olive oil
• salt and pepper, to taste
• 1/2 (5 oz) pkg. Boursin cheese
• 4-5 basil leaves, chopped
• 3/4 stick butter
• 3 T. flour
• 1 1/2 c. vegetable broth
• 1 jar roasted red peppers
• 2 cloves garlic

Instructions

1. Toss the zucchini, squash, yellow pepper, and carrots with the olive oil and minced garlic, and season with salt and pepper. Place onto a baking sheet in a single layer and roast in a preheated 350* oven for 20-30 minutes, until tender.
2. Cool the vegetables and then mix with the Boursin cheese and basil.
3. While the vegetables are roasting, melt the butter in a saucepan over med-high heat. Stir in the flour and cook until lightly browned and nutty smelling. Whisk in the broth and add the red peppers and garlic cloves. Bring to a boil, reduce heat and simmer for 30 minutes.
4. Pour the hot red pepper mixture into a food processor and puree until smooth. Pour into a 9x13" baking pan.
5. Spoon the roasted vegetable mixture onto the center of each crepe. Fold the crepe over the mixture and then fold the half crepe into a triangle shape. Arrange the crepes in the Red Pepper Coulis and bake in a preheated 350* oven for 20-30 minutes, until heated through.

Notes

Adapted from a recipe by Robert Irvine

Nutrition Facts

Calories

142

Fat (grams)

8 g

Sat. Fat (grams)

4 g

Carbs (grams)

16 g

Fiber (grams)

1 g

Net carbs

14 g

Sugar (grams)

6 g

Protein (grams)

2 g

Sodium (milligrams)

657 mg

Cholesterol (grams)

21 mg

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