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Crepes with Ratatouille and Cheese Sauce
French vegetarian dish
Ingredients
  • subheading: Filling:
  • 5 cups chopped eggplant (about ¾ pound)
  • 3 ½ cups chopped zucchini (about 2 medium)
  • 1 ½ cups chopped seeded plum tomato (about ¾ pound)
  • 1 cup chopped red bell pepper
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • Cooking spray
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • subheading: Sauce:
  • 1 cup 1% low-fat milk
  • 1 tablespoon all-purpose flour
  • ½ cup (2 ounces) grated asiago cheese
  • 2 tablespoons (1 ounce) fat-free cream cheese, softened
  • Dash of ground nutmeg
  • 2 tablespoons dry white wine
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • subheading: Remaining ingredient:
  • 8 Basic Crepes
Steps
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