Ingredients: 1 Tbsp DOÑA ELENA PURE OLIVE OIL ½ pc White onions, sliced thinly ½ pc Red bell pepper ½ pc Green bell pepper ½ cup Broccoli, blanched ¼ cup JOLLY Whole Mushrooms ¼ cup Tomato sauce 1 pc Crepe Flour GOOD LIFE Breadcrumbs Eggwash
Sauce: 1 Tbsp DOÑA ELENA PURE OLIVE OIL 2 pcs Garlic cloves, sliced 2 Tbsp Onions. chopped 1 cup Crushed tomatoes, canned 5 sprigs Basil, chiffonade To taste Salt and pepper Crepe: 3 pcs Egg 1 cup Flour 1 ¼ cup JOLLY COW Pure Fresh Milk ¼ cup Butter Pinch Salt Procedure: For the crepe: 1.Beat the eggs.Add milk and butter.
3.Sift flour and salt then gradually add to the egg mixture. 4.Mix until batter is smooth. Batter should be thin. (consistency like heavy cream) 5.Let the batter rest at least 2 hours before using. For the sauce: 1.Heat the olive oil in a pan. 2.Sauté onions and garlic. 3.Add the tomato sauce and simmer until reduced by half. 4.Add basil and let it simmer for a few more minutes. 5.Season with salt and pepper. For the crepe filling: 1.Heat the olive oil in a pan. 2.Sauté the onions and bell peppers until softened. 3.Add the broccoli and mushrooms and sauté until softened. 4.Add the tomato sauce. You can use the tomato basil sauce or spaghetti sauce. 5.Let simmer to infuse flavors then remove from heat and cool to room temperature. 6.When cooled, place the filling in the middle of the crepe. 7.Fold the crepe like an envelope. 8.Dip in flour, egg, then roll in breadcrumbs and pan fry until golden brown. 9.Place in the middle of a serving platter and pour tomato sauce over. You may add grated cheese on top if you wish. Healthy note: For a lower fat content you may concentrate on the Crepe, by using 1 whole egg, 3 eggwhites, change fresh milk to low fat milk and reduce butter to 3 tbsp.
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