posted by bingham 08-14-101 5:57 AM
Crepe Filling
4 large red bell peppers ( you can use jared roasted peppers too)
4 sweet onions
2 tbsp. Butter or margarine
1 clove of garlic, pressed
1 (12oz) log fresh goat cheese, crumbled
3 tbsp. Fresh chopped basil
1 tsp. Freshly ground pepper
Place bell peppers on an aluminum foil-lined baking sheet Broil 5 inches from heat (electric oven door partially opened) 5 minutes on each side or until pepper appears blistered. Place peppers in a heavy duty zip lock bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into thin strips. Reserve some for garnish
Cut sweet onions into rings and saute in butter until onions are Carmel colored. Reserve some for garnish
Stir together garlic, cheese, pepper and basil. Spoon evenly over cornbread crepes, you may add a few strips of roasted peppers and onions. Top with remaining bell peppers and onions. Roll and place seam side down in a 9x13 pan. Bake for 15-20 minutes. Serve with Fresh corn sauce if desired.
Fresh Corn Sauce:
7-8 ears of fresh corn or 2 cups coarsely chopped frozen whole corn
2 cups whipping cream
1/2 tsp. Salt
Grate enough corn to measure 2 cups kernels Stir together grated corn, whipping cream and salt in a small saucepan. Cook over low heat; stirring often 20-25 minutes until thickened.
NOTE: I make this for appetizers; can cut the crepes into thirds.