Grilled Veggies and Cornmeal Crepes
Grilled Veggies and Cornmeal Crepes
Toss 3 red or green peppers, 1 onion, 1 eggplant, some green cabbage (corn and zucchini are yummy additions too) in olive oil and pepper before grilling over medium heat.
When the veggies are soft and charred, peel the peppers and eggplant and scrape any excessive blackness away.
Chop veggies into smaller pieces and toss with more salt and pepper.
Combine 1 ¾ c milk, 2 eggs and 4 T melted butter.
Sift together in a separate bowl ½ c cornmeal, 1 ¼ c white flour, 1 ½ t baking powder and ¼ t salt.
Whisk the wet and dry ingredients together just until blended.
Cook them on a griddle or in a skillet as you would thin pancakes.
Roll the grilled veggies up in the pancakes and top with the herb cream sauce below. Salsa may make a good topping also.
Melt 1 T butter in a skillet, sauté ½ a chopped onion.
When it’s tender, add ¼ c chopped mixed herbs, 1 c cream, ¼ c sour cream and 1 T white wine. Season to taste with salt, pepper and mustard.
Ingredients
Directions
Toss 3 red or green peppers, 1 onion, 1 eggplant, some green cabbage (corn and zucchini are yummy additions too) in olive oil and pepper before grilling over medium heat.
When the veggies are soft and charred, peel the peppers and eggplant and scrape any excessive blackness away.
Chop veggies into smaller pieces and toss with more salt and pepper.
Combine 1 ¾ c milk, 2 eggs and 4 T melted butter.
Sift together in a separate bowl ½ c cornmeal, 1 ¼ c white flour, 1 ½ t baking powder and ¼ t salt.
Whisk the wet and dry ingredients together just until blended.
Cook them on a griddle or in a skillet as you would thin pancakes.
Roll the grilled veggies up in the pancakes and top with the herb cream sauce below. Salsa may make a good topping also.
Melt 1 T butter in a skillet, sauté ½ a chopped onion.
When it’s tender, add ¼ c chopped mixed herbs, 1 c cream, ¼ c sour cream and 1 T white wine. Season to taste with salt, pepper and mustard.
