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Makes:
.Freezes:
excellent (crepes only)Preparation Time:
20 minutesCooking time:
20 minutes (crepes)Baking Time:
60 minutes
Ingredients :
Crepe Batter
3/4 cup175 mLRobin Hood® Original All Purpose Flour
1 canCarnation® Regular, 2% or Fat Free Evaporated Milk
3eggs
2 tbsp30 mLmelted butter
White Sauce
1 ½ tbsp22 mLbutter
1 ½ tbsp22 mLRobin Hood® Original All Purpose Flour
1 canCarnation® Regular, 2% or Fat Free Evaporated Milk
1 tsp5 mLsalt
Filling
5 cups1.2 Lroasted vegetables
1 1/4 cup300 mLgoat cheese
Garnish
1 cup250 mLchopped basil or parsley
Directions :
1 : Crepe Batter: Combine batter ingredients in a blender. Blend at high speed until well combined. Let rest in refrigerator 30 minutes. Meanwhile, prepare white sauce.
2 : White Sauce: Melt butter in medium saucepan, add flour and cook over low heat stirring for 1 minute. Whisk in milk and salt. Bring to a boil, lower heat and cook for 5 minutes, stirring occasionally until sauce has thickened. Transfer to a heat-proof bowl and place plastic wrap directly on top of the hot sauce to prevent a skin from forming.
3 : Crepes: Lightly grease a 10” (25 cm) frying pan or crepe pan. Heat over medium high heat. Pour approximately ½ cup (125 mL) crepe batter into hot pan. Tilt pan and swirl batter to thinly coat pan. Pour excess batter back to remaining batter. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for 30 seconds. Remove to a clean work surface. Continue until all batter is used. You should have 9 to 10 crepes.
4 : Preheat oven to 350°F (180°C). Grease a 9” x 13” (23 cm x 33 cm) baking dish.
5 : Assembly: Top each crepe with ½ cup (125 mL) roasted vegetables and sprinkle with 2 tbsp (30 mL) goat cheese. Roll up and place in prepared baking dish. Pour white sauce over crepes.
6 : Bake in preheated oven 30 to 35 minutes. Garnish with chopped basil or parsley.
Tip(s)
Roasting Vegetables: Coat your favourite chopped vegetables in olive oil, sprinkle with salt and pepper. Place in single layer on parchment lined baking sheet. Bake at 400°F (200°C) for about 30 to 40 minutes.
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