Recipe: Mixed Vegetable Crepes (using zucchini, carrots and pine nuts)

MIXED VEGETABLE CREPES

"This quick vegetable saute offers a welcome contrast to the sweet crepe fillings."

FOR THE CREPES:
1/2 cup buckwheat flour
1 cup whole-wheat pastry flour
3 egg whites, lightly beaten
1 whole egg
1 1/2 cups nonfat milk
1/2 teaspoon salt
2 teaspoons safflower oil
FOR THE FILLING:
2 tablespoons butter
6 tablespoons minced shallot
3 cups coarsely grated zucchini
3/4 cup coarsely grated carrot
1/2 cup toasted pine nuts
1/4 cup balsamic vinegar
salt and freshly ground pepper to taste
Melted butter for garnish

TO MAKE THE CREPES:
In a blender, puree flours, egg whites, whole egg, milk, and salt until the consistency of heavy cream.

In a crepe pan* or skillet over medium-high heat, heat 1/2 teaspoon oil until a drop of water sizzles on surface of pan. Ladle 1/4 cup batter onto pan. Cook crepe until lightly browned (30 to 60 seconds on each side). Set cooked crepes on a plate, and continue until all batter is used.

TO MAKE THE FILLING:
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.

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.

*A crepe pan should be used for this recipe, but if you do not have one, a large heavy skillet will do.

TO MAKE AHEAD:
- Crepes are quick to make; if you are in a hurry prepare the crepes ahead of time. They keep for 10 days in the refrigerator or up to three months frozen (simply stack between sheets of waxed paper and cover tightly in plastic wrap).
- The vegetables for the filling 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.

Makes 8 filled crepes
From: Bill,DC
Source: the California Culinary Academy