Grilled Veggies and Cornmeal Crepes
1Toss 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.
2 When the veggies are soft and charred, peel the peppers and eggplant and scrape any excessive blackness away.
3 Chop veggies into smaller pieces and toss with more salt and pepper.
4 Combine 1 ¾ c milk, 2 eggs and 4 T melted butter.
5 Sift together in a separate bowl ½ c cornmeal, 1 ¼ c white flour, 1 ½ t baking powder and ¼ t salt.
6 Whisk the wet and dry ingredients together just until blended.
7 Cook them on a griddle or in a skillet as you would thin pancakes.
8 Roll the grilled veggies up in the pancakes and top with the herb cream sauce below. Salsa may make a good topping also.
9 Melt 1 T butter in a skillet, sauté ½ a chopped onion.
10 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.