| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Japanese | Home4 | 1 | Servings |
INGREDIENTS
| 2 1/2 | c | Flour |
| 2 | c | Non-fat milk |
| 2 | Egg whites | |
| 1 | T | Butter buds liquefied with |
| water | ||
| 1/4 | t | Salt |
| 1/4 | c | Chopped chives |
| 1/4 | c | Chopped parsley |
| 2 | Sliced yellow onions | |
| 6 | Minced garlic cloves | |
| 2 | Diced zucchinis | |
| 2 | Diced yellow squash | |
| 1 | Diced red bell pepper | |
| 4 | Diced Japanese eggplants | |
| 1 | c | Sliced shitake mushrooms |
| 1 | Cut bunch asparagus | |
| 1 | 16 oz. conta diced Pomi | |
| tomatoes | ||
| Bouquet garnis |
INSTRUCTIONS
Directions: Crepes: Combine the flour, milk, egg whites, liquefied butter buds, and salt. Blend to combine well. Add the chopped chives and parsley. Refrigerate batter to thicken slightly. Heat a crepe or saut pan over high heat. Spray with nonstick spray. Pour a large spoonful of batter into pan and swirl to a thin pancake. Flip over and then remove from pan. Continue to make additional crepes. Ratatouille: Spray a large pot with nonstick cooking spray. Over medium heat, saut the onions and garlic. Add the diced vegetables and saut for about 10-15 minutes to sweat the vegetables. Add the tomatoes and stir well. Add the bouquet garnis and allow to cook over low heat for about 1 hour, stirring often. To assemble, place about 1/4 cup of the ratatouille into the center of each crepe. Roll up and place in a casserole dish. Top with remaining ratatouille and non-fat cheese. Bake at 350 until heated through or 10-15 minutes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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