Vegetable Crepes

I couldn’t help myself.  I had to share another recipe from my cousin Ivan’s tapas dinner.  The first recipe got rave reviews and I hope this one does too.  Especially considering Ivan slaved away all day cooking for the family.  🙂  I do have to say one thing about these crepes, I’m not a big vegetable eater.  Ok, not even that.  I hardly eat veggies that aren’t corn, carrots, or found in my made-to-order salad.  But I loved these crepes.  Really they’re good.  Even if you’re not into veggies.

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Vegetable Crepes

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4

Ingredients

Crepe Filling:

• 1/2 pound collard greens or Swiss chard
• 4 thin carrots scraped and cut into 2″ lengths
• 1 cup chicken broth
• 3 tablespoons olive oil
• Salt
• 2 medium sweet onions
• 1 clove garlic minced
• 1 tablespoons minced parsley
• 1 1/2 teaspoons fresh thyme or 1/4 teaspoon dried thyme

Sauce:

• 2 tablespoons butter
• 1/2 cup dry white wine
• 1/2 teaspoon Dijon-style mustard
• Salt and pepper preferably white pepper
• 1 1/2 cup heavy cream

Instructions

1. Make the crepes and set aside. {I didn’t get the crepe recipe from Ivan’s book, but I like AB’s recipe}.
2. Bring a large pot of water to a boil. Add the collard greens and carrots; cook for 5 minutes. Drain.
3. Return the vegetables to the pot, barley cover with water and the chicken broth. Stir in 1 tablespoon of the oil and 1 teaspoon salt. Bring to a boil, cover, and cook over medium heat for about 10 minutes, or until the greens and carrots are tender.
4. Drain the vegetables and reserve the cooking liquid. Return the liquid to the pot and boil down to about 1 1/2 cups. Finely chop the cooled vegetables.
5. Heat the remaining 2 tablespoons of oil in a skillet over medium heat. Saute the onions and garlic for one minute, then cover and reduce the heat to medium-low; cook slowly until the onion are tender, about 20 minutes. Add the chopped greens and carrots, the parsley and thyme, saute for a minute. Remove from heat.
6. To make the sauce, melt the butter in a skillet, then add 1 1/4 cups reserved broth, white wine, mustard, salt, and pepper. Boil the liquid down by half. Stir in the cream and simmer, uncovered, until the sauce is thickened.
7. Mix 1/2 cup of the sauce with the vegetables.
8. Place about 1 tablespoon of the vegetable mixture in the center of each crepe and roll up.
9. Grease a baking dish and spread with a thin layer of the sauce. Arrange the crepes seam side down and cover with the remaining sauce.
10. Bake at 350 degrees F for about 5 minutes, just to heat.

Recipe Notes

Substitute chicken broth for vegetable broth to make vegetarian.