Creamed Vegetables in Curry-Flavored Crepes

  • Active Time 25m
  • Total Time 45m

Serves 6

ingredients

  • For Crepe Batter:
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon white pepper
  • 1 1/2 cups milk
  • 1 tablespoon vegetable oil
  • 1 large egg
  • For Tomato Salsa:
  • 2 very large red tomatoes
  • 1 small onion, very finely chopped
  • 1 small garlic clove, very finely chopped
  • 1 tablespoon chopped basil
  • 1 teaspoon red wine vinegar
  • For Filling:
  • 4 cups finely chopped vegetables (broccoli, onions, cauliflower, peas, green beans, potatoes, carrots)
  • 2 1/2 tablespoons butter
  • 2 1/2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 cup sour cream
  • 1/2 cup grated Cheddar cheese
  • 1 tablespoon finely chopped parsley
  • 1 1/2 teaspoon chopped basil

directions

FOR CREPES: Sift flour, salt, curry powder and pepper into a bowl and make a well in the center. Add the milk, oil and egg and beat until smooth. Set aside for 20 minutes. Rub an omelette or crepe pan with a ball of paper towel dipped in melted butter or oil. Pour a thin layer of the batter. Cook until golden underneath, then turn and cook the other side. Cook all of the crepes in this way, stacking together when done.

FOR SALSA: Mix ingredients together, adding salt and pepper to taste.

FOR FILLING: Parboil the vegetables in lightly salted water. Drain thoroughly. Melt the butter in a large saucepan and stir in the flour. Add milk with salt and pepper to taste and stir until thickened. Stir in sour cream, cheese, parsley, basil and vegetables. Fill crepes. Serve with the tomato salsa.

NOTE: Both the crepes and filling can be made up to 2 days in advance. Stack crepes with waxed paper or plastic wrap in between. Store filling in a sealed plastic container. Microwave on medium or reheat in a warm oven.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 850

nutrition information per serving

280 calories; 11g total fat; 59mg cholesterol; 977mg sodium; 35g carbohydrates; 4g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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