Parsnip and Butter Bean Crepes
|Plain flour||3⁄4 Cup (12 tbs)|
|Eggs||3 , lightly beaten|
|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|
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.