Herbed Crepes With Roasted Vegetables and Goat Cheese Sauce

FOODISTA
29Ingredients
105Minutes
610Calories

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole milk
  • 3 large eggs
  • 2 tablespoons unsalted butter (browned and cooled)
  • 1 teaspoon salt
  • 2 tablespoons fresh parsley (each minced, chives, and tarragon)
  • vegetable oil (for frying)
  • 1 eggplant (small, sliced ½ inch thick)
  • olive oil (for roasting)
  • kosher salt
  • 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 red onions (mediums, sliced ¼ inch thick)
  • 1/2 pound plum tomatoes (ripe, stemmed and seeded)
  • 2 tablespoons red wine vinegar
  • fresh basil (cup chopped)
  • 1 teaspoon minced garlic
  • thyme sprigs
  • baby greens
  • 2/3 cup cream cheese (fresh, soft, or log-style goat cheese)
  • 3/4 cup vegetable stock (rich, heated)
  • 1 tablespoon fresh chives (minced)
  • 1 tablespoon fresh basil (minced)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon minced garlic
  • kosher salt
  • freshly ground pepper
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    US|METRIC
  • 1 cup all purpose flour
  • 1 cup whole milk
  • 3 large eggs
  • 2 tablespoons unsalted butter (browned and cooled)
  • 1 teaspoon salt
  • 2 tablespoons fresh parsley (each minced, chives, and tarragon)
  • vegetable oil (for frying)
  • 1 eggplant (small, sliced ½ inch thick)
  • olive oil (for roasting)
  • kosher salt
  • 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 red onions (mediums, sliced ¼ inch thick)
  • 1/2 pound plum tomatoes (ripe, stemmed and seeded)
  • 2 tablespoons red wine vinegar
  • fresh basil (cup chopped)
  • 1 teaspoon minced garlic
  • thyme sprigs
  • baby greens
  • 2/3 cup cream cheese (fresh, soft, or log-style goat cheese)
  • 3/4 cup vegetable stock (rich, heated)
  • 1 tablespoon fresh chives (minced)
  • 1 tablespoon fresh basil (minced)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon minced garlic
  • kosher salt
  • freshly ground pepper
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    Directions

    1. In a blender or food processor, combine the flour, milk, eggs, and salt and process for 15 seconds; turn off the motor. Using a rubber spatula, scrape down the sides of the container. Blend the batter for 20 seconds more, then transfer it to a bowl.
    2. Stir in the herbs and let the batter stand at room temperature, covered, for 1 hour. (The batter may be made 1 day in advance and kept covered and refrigerated).
    3. Lightly oil an 8-inch crepe or saute pan and heat over moderate heat. (Oil the pan each time.) Add 2 tablespoons of the batter and swirl the pan to coat the bottom with the batter. Cook until lightly brown, about 1 minute. Turn the crepe over and cook 30 seconds more.
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    NutritionView More

    610Calories
    Sodium60% DV1450mg
    Fat54% DV35g
    Protein33% DV17g
    Carbs20% DV59g
    Fiber48% DV12g
    Calories610Calories from Fat320
    % DAILY VALUE
    Total Fat35g54%
    Saturated Fat14g70%
    Trans Fat0g
    Cholesterol225mg75%
    Sodium1450mg60%
    Potassium1290mg37%
    Protein17g33%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate59g20%
    Dietary Fiber12g48%
    Sugars16g32%
    Vitamin A90%
    Vitamin C200%
    Calcium25%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.