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Fat-Free Crepes with Ratatouille

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  • 2 1/2 c Flour
  • 2 c Non-fat milk
  • 2 Egg whites
  • 1 tb Butter buds liquefied with water
  • 1/4 ts Salt
  • 1/4 c Chopped chives
  • 1/4 c 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 c Sliced shitake mushrooms
  • 1 Cut bunch asparagus
  • 1 16 oz. conta diced Pomi tomatoes
  • Bouquet garnis


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 1/4 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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