Roasted Veggie Crepes Recipe

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.

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.

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.
• Preheat oven to 350°F (180°C).
• Grease a 9” x 13” (23 cm x 33 cm) baking dish.

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.
• Bake in preheated oven 30 to 35 minutes.
• Garnish with chopped basil or parsley.