| 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 |
tb |
Butter buds liquefied with water |
| 1/4 |
ts |
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
CREPES
RATATOUILLE
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.
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