Beggars Purses with Spicy Ratatouille & Garlic Creme Frai

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Beggars Purses with Spicy Ratatouille & Garlic Creme Frai Ingredients

1 c Heavy whipping cream	2 ts Chopped fresh parsley
1 tb Sour cream	Salt
2 Cloves garlic; minced	Freshly ground black pepper

Instructions for Beggars Purses with Spicy Ratatouille & Garlic Creme Frai

MMMMM---------------------------CREPES-------------------------------- 1 c All-purpose flour 2/3 c Milk 2 Eggs 2 Cloves garlic 2 ts Butter; melted 1 Pinches salt 1 tb Olive oilMMMMM------------------------RATATOUILLE----------------------------- 2 ts Olive oil 3 Cloves garlic; chopped 1/2 Red onion; diced 1 sm Eggplant; diced 1/2 c Sliced button mushrooms 1 sm Yellow squash; diced 1 sm Zucchini; diced 2 Tomatoes; halved, seeded, -and ; diced 1 Roasted red bell pepper; -peeled, seeded, and ; diced 2 Roasted poblano chiles; -peeled, seeded, and ; diced 2 ts Tomato paste 2 ts Chopped fresh basil 1 ts Chopped cilantro Salt Freshly ground black pepper 6 Chives To prepare the Garlic Creme Fraiche, combine the cream and sour cream in a small bowl and whisk together. Cover and let stand overnight at room temperature. To prepare the crepes, place the flour, milk, and eggs in a blender and puree until smooth. Add the garlic, melted butter, and salt and puree again. Heat a few drops of the olive oil in an 8-inch nonstick saute pan over high heat. Add about 2 tablespoons of crepe batter, or just enough to coat the bottom of the pan. Swirl the pan to evenly coat the bottom with the crepe batter. Cook until the crepe is golden brown, 2 to 3 minutes. Turn the crepe with a spatula and cook for about 30 seconds. Remove the crepe from the pan and set aside on a plate. Re-oil the pan and repeat with the remaining batter. To prepare the ratatouille, heat the olive oil in a large saute pan over high heat until very hot. Add the garlic and onion and saute until fragrant, about 2 minutes. Add the eggplant and cook for about 3 minutes to sear, then turn and cook for another 3 minutes. Add the mushrooms, squash, zucchini, and tomatoes, and saute for about 2 minutes. Add the bell peppers, poblanos, and tomato paste and stir to mix well. Add the basil and cilantro and cook for 3 to 4 minutes. Season to taste with the salt and pepper. Keep warm until ready to serve. To finish the Garlic Creme Fraiche, add the garlic, parsley, salt, and pepper and mix well. Place in the refrigerator to chill completely before using, 1 to 2 hours. When the creme fraiche is chilled, prepare the purses. Lay the crepes on a work surface. Divide the ratatouille evenly among them, placing it in the center of each one. Soak the chives in a bowl of very hot water for about 1 minutes. Using your fingers, lift the sides of the crepes and gently tie them with a chive just above the filled bundle. Place 1 purse on each plate. Drizzle with the creme fraiche and serve warm or at room temperature. Converted by MC_Buster. Per serving: 351 Calories (kcal); 23g Total Fat; (58% calories from fat); 8g Protein; 30g Carbohydrate; 125mg Cholesterol; 107mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: EggsCuisine: Uncategorized

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