Fat-free crepes with ratatouille
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| 2 | cups | Non-fat milk |
| 2 | Egg whites | |
| 1 | tablespoon | Butter buds liquefied with water |
| ¼ | teaspoon | Salt |
| ¼ | cup | Chopped chives |
| ¼ | cup | 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 | cup | Sliced shitake mushrooms |
| 1 | Cut bunch asparagus | |
| 1 | 16 oz. conta diced Pomi tomatoes | |
| Bouquet garnis | ||
Directions
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 ¼ 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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