Roasted Vegetable Crepes by relish.com
Use your favorite Crepe batter.
2 medium zucchini, cut into bite-size pieces (about 2 cups)
1 green bell peppers, cored, seeded and cut into bite-size pieces (about 1 cup)
1 medium sweet onion, coarsely chopped (about 3/4 cup)
2 cups grape tomatoes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
coarsely ground black pepper
5 ounces brie cheese, softened
Preheat oven to 350F. To prepare filling, place zucchini, bell pepper, onion, and tomatoes in a large baking pan. Drizzle with olive oil. Add salt, thyme, and pepper. Roast 30 minutes or until tender. Stir periodically. Makes about 3 cups.
While vegetables are roasting, cook crepes and cool on wire rack.
Spread two tablespoons cheese on half of each crepe. Top with about 1/3 cup roasted vegetables. Fold in half then in half again.