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Beggars Purses With Spicy Ratatouille And Garlic Creme Frai Recipe

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0 votes | 4894 views
Servings: 6

Ingredients

Cost per serving $3.03 view details

Directions

  1. To prepare the Garlic Creme Fraiche, combine the cream and lowfat sour cream in a small bowl and whisk together. Cover and let stand overnight at room temperature.
  2. To prepare the crepes, place the flour, lowfat milk, and Large eggs in a blender and puree till smooth. Add in the garlic, melted butter, and salt and puree again. Heat a few drops of the extra virgin olive oil in an 8-inch nonstick saute/fry pan over high heat. Add in about 2 Tbsp. of crepe batter, or possibly just sufficient to coat the bottom of the pan. Swirl the pan to proportionately coat the bottom with the crepe batter. Cook till the crepe is golden, 2 to 3 min. Turn the crepe with a spatula and cook for about 30 seconds. Remove the crepe from the pan and set aside on a plate. Re-oil the pan and repeat with the remaining batter.
  3. To prepare the ratatouille, heat the extra virgin olive oil in a large saute/fry pan over high heat till very warm. Add in the garlic and onion and saute/fry till fragrant, about 2 min. Add in the eggplant and cook for about 3 min to sear, then turn and cook for another 3 min. Add in the mushrooms, squash, zucchini, and tomatoes, and saute/fry for about 2 min. Add in the bell peppers, poblanos, and tomato paste and stir to mix well. Add in the basil and cilantro and cook for 3 to 4 min.
  4. Season to taste with the salt and pepper. Keep hot till ready to serve.
  5. To finish the Garlic Creme Fraiche, add in the garlic, parsley, salt, and pepper and mix well. Place in the refrigerator to refrigeratecompletely before using, 1 to 2 hrs.
  6. When the creme fraiche is chilled, prepare the purses. Lay the crepes on a work surface. Divide the ratatouille proportionately among them, placing it in the center of each one. Soak the chives in a bowl of very warm water for about 1 min. Using your fingers, lift the sides of the crepes and gently tie them with a chive just above the filled bundle.
  7. Place 1 purse on each plate. Drizzle with the creme fraiche and serve hot or possibly at room temperature.
  8. 4
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Nutrition Facts

Amount Per Serving %DV
Serving Size 266g
Recipe makes 6 servings
Calories 274  
Calories from Fat 134 49%
Total Fat 15.25g 19%
Saturated Fat 6.93g 28%
Trans Fat 0.0g  
Cholesterol 103mg 34%
Sodium 102mg 4%
Potassium 512mg 15%
Total Carbs 28.27g 8%
Dietary Fiber 4.4g 15%
Sugars 6.72g 4%
Protein 7.68g 12%

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