| 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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