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Parsnip And Butter Bean Crepes

Diet.Chef's picture
Ingredients
  Plain flour 3⁄4 Cup (12 tbs)
  Eggs 3 , lightly beaten
  Water 1 Tablespoon
  Skim milk 1 Cup (16 tbs)
  Cooked parsnip 1 Cup (16 tbs)
  Butter beans 1 Cup (16 tbs), drained
  Low fat ricotta cheese 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), crushed
  Lemon juice 2 Tablespoon, freshly squeezed
  Chopped parsley 2 Tablespoon
  Tomato puree 3⁄4 Cup (12 tbs)
  Dry white wine 2 Tablespoon
  Ground black pepper 1⁄4 Teaspoon
Directions

1. Sift flour into a medium bowl, make a well in the center, add combined eggs, water and milk, gradually whisk mixture into flour until batter is smooth. Strain batter if there are any lumps.
2. Heat a crepe pan over medium heat, brush lightly with oil. Pour 3-4 tablespoons of batter evenly into pan, cook crepe until golden, turn with spatula and cook until light and golden on the other side. Repeat with remaining batter.
3. To make filling, combine-parsnip, beans, ricotta cheese, garlic, lemon juice and parsley with a fork, mash well. Spread filling inside each crepe and fold up.
4. To make sauce, combine tomato puree with white wine and pepper in a medium saucepan over moderate heat, cook until sauce is hot. Serve with crepes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy

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