Fat-free crepes with ratatouille

1 servings

Ingredients

Quantity Ingredient
2½ cup Flour
2 cups Non-fat milk
2 Egg whites
1 tablespoon Butter buds liquefied with water
¼ teaspoon Salt
¼ cup Chopped chives
¼ cup 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 cup Sliced shitake mushrooms
1 Cut bunch asparagus
1 16 oz. conta diced Pomi tomatoes
Bouquet garnis

Directions

CREPES

RATATOUILLE

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 ¼ 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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