Mixed Vegetable Crepes

Recipe Ingredients

2 tablespoons	30ml	Butter
6 tablespoons	90ml	Minced shallot
3 cups	711ml	Coarsely grated zucchini
3/4 cup	82g / 2.9oz	Coarsely grated carrot
1/2 cup	118ml	Toasted pine nuts
1/4 cup	59ml	Balsamic vinegar
		Salt and freshly ground pepper - to taste
		Savory buckwheat crepes - (see recipe)
		Melted butter - for garnish

Recipe Instructions

1. In a large skillet over moderate heat, melt butter. Add shallot and saute 1 minute. Add zucchini and carrot and saute until wilted (about 3 minutes). Add pine nuts and vinegar and cook 30 seconds. Add salt and pepper. Vegetables may be sauteed up to 1 day in advance and refrigerated; undercook vegetables slightly to allow for reheating. Reheat quickly over high heat before using.

2. To serve, spoon one eighth of filling down the center of each crepe and roll. Brush rolled crepes with a little melted butter, for garnish.

Makes 8 filled crepes.

Source:
the California Culinary Academy

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