Tomatoes are an excellent source of antioxidants including vitamins A and C, lutein, and lycopene. The carotenoid lutein, which is found in abundance in tomatoes, green leafy vegetables, and egg yolks, may help promote cognitive function and prevent age-related macular degeneration, cataracts, and breast cancer.
This recipe for savory Herbed Crêpes with Piperade Stuffing was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connection during the COVID-19 pandemic.
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
Luciano Pavarotti
Ingredients
- Herbed Crêpes
- 1½ cups flour
- 1 cup milk
- 1 cup cold water
- 4 Tbsp butter, melted and cooled
- 4 eggs
- 1 teaspoon salt
- Dash of white pepper
- 1 Tbsp each fresh tarragon, chives, and parsley (½ teaspoon each dried tarragon and chives + 2 Tbsp fresh parsley can be substituted)
- Piperade Filling
- 1 pound mushrooms, sliced
- 2 Tbsp butter
- 1 Tbsp oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 3 onions, sliced
- 1 Tbsp oil
- 1 Tbsp butter
- 2 large green peppers
- 1 large red pepper
- 4 large, ripe tomatoes, peeled, seeded, and chopped (1 [28 ounce] can Italian-style plum tomatoes, drained, can be substituted)
- 2 cloves garlic, chopped
- 1 package frozen artichoke hearts, defrosted and quartered, or 1 can artichoke hearts packed in water, quartered
- ¼ teaspoon dried oregano
- 2 Tbsp chopped parsley
- Parmesan cheese, freshly grated
Instructions
- Herbed Crêpes
- Combine flour, milk, water, butter, eggs, salt, and pepper in a blender. Blend for 1 minute. Scrape sides with rubber spatula. Add herbs and blend 15 seconds more or until smooth. (To mix with whisk or mixer instead combine eggs, butter, salt, and pepper. Gradually add flour alternately with milk and water. Beat until smooth.) Let crêpe batter stand 2 hours or more. If refrigerated, bring to room temperature before using.
- Brush your favorite 8 or 10-inch crêpe pan with butter or oil. Heat pan over medium-high heat. For a main course, cook crêpes in a 10-inch pan using 4 tablespoons batter apiece. As a first course, cook crêpes in an 8-inch pan using 2 tablespoons batter apiece. Crêpes can be made in advance, then cooled, layered between toweling or waxed paper, and frozen. Defrost before filling.
- Piperade Filling
- Preheat oven to 400°F.
- Sauté mushrooms in 1 Tbsp each butter and oil. Add lemon juice, salt, and pepper. Mix well; set aside in a mixing bowl.
- Sauté onions in an additional 1 Tbsp each butter and oil for 5 minutes in the same pan, add peppers, and cook together gently until soft but not brown. Add tomatoes and garlic. Turn up the heat and stir continuously until liquid evaporates. Add artichoke hearts, oregano, and parsley.
- To fill crêpes, place 2–4 heaping tablespoons of piperade filing on each. Roll and place in buttered casserole dish, drizzle with butter, and sprinkle generously with Parmesan cheese. Bake 8–10 minutes or until edges of crêpes are brown and cheese is bubbly and golden.
Notes
This dish can be served as a vegetarian main course or as a side dish with roasts, chops, or chicken.