Recipe - Beggars Purses With Spicy Ratatouille And Garlic Creme Frai

GARLIC CREME FRAICHE
1 cup Heavy whipping cream
1 tablespoon Sour cream
2 Cloves garlic; minced
2 teaspoon Chopped fresh parsley
Salt
Freshly ground black pepper

CREPES
1 cup Allpurpose flour
2/3 cup Milk
2 Eggs
2 Cloves garlic
2 teaspoon Butter; melted
1 Pinches salt
1 tablespoon Olive oil

RATATOUILLE
2 teaspoon Olive oil
3 Cloves garlic; chopped
One half Red onion; minced
1 small Eggplant; minced
One half cup Sliced button mushrooms
1 small Yellow squash; minced
1 small Zucchini; minced
2 Tomatoes; halved, seeded,
and
; minced
1 Roasted red bell pepper;
peeled, seeded, and
; minced
2 Roasted poblano chiles;
peeled, seeded, and
; minced
2 teaspoon Tomato paste
2 teaspoon Chopped fresh basil
1 teaspoon 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 8inch 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. Reoil 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); One half Lean Meat; 2 Vegetable; 0 Fruit;
4
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.