Grilled Veggies and Cornmeal Crepes


Grilled Veggies and Cornmeal Crepes

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March 29, 2017

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.