Crepes with Piperade Filling Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Crepes with Piperade Filling Recipe.....you'll find more recipes like this in our Recipe pages

Crepes with Piperade Filling
Crepes can be stuffed with a variety of fillings. Here they're rolled into cylinders around a traditional rustic French mixture of sautéed peppers called piperade, but they can also be folded over a hearty chicken and vegetable filling or an apple and Gruyere cheese combination. You can prepare the crepes ahead and refrigerate them overnight, or freeze them for up to 1 month
Serves 4
8	basic crepes
1 tbsp	olive oil
1	medium onion, thinly sliced
1	medium red pepper, thinly sliced
1	medium yellow or green pepper, thinly sliced
3/4 tsp	salt
1	garlic clove, minced
1/8 tsp	cayenne
16 oz	tomatoes, canned
3/4 cup	Gruyere cheese, shredded
2 tbsp	diced red and yellow pepper
1 tbsp	chopped fresh parsley
1/4 cup	grated Gruyere cheese
2 tbsp	water

	*Prepare Piperade Filling*
-	In 10 inch skillet, heat olive oil over medium heat.
-	Add sliced onion, sliced red and yellow peppers, and salt
-	Cover and cook 15 minutes, or until vegetables are tender
-	Stir in minced garlic and cayenne
-	Cook, uncovered, 30 seconds

-	Stir in tomatoes with their juice, breaking up tomatoes with back of spoon
-	Cook, uncovered, 15 minutes, or until thick

-	Preheat oven to 400 F
-	Place crepes on work surface, sprinkle evenly with cheese, leaving a 1 inch border

-	Spread a generous 1/4 cup piperade filling down center of each crepe

-	Roll up crepes and place, seam-side down, in 13" by 9" baking dish
-	Bake 15 minutes, or until heated through

-	To serve, sprinkle with diced pepper and chopped parsley

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