RED PEPPER CREPES WITH ONIONS AND DILL VINAIGRETTE


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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Red Pepper Crepes:
1 red pepper, peeled, seeded, roasted
1 egg
½ cup flour
2 teaspoons sugar
½ cup milk
1 tablespoon oil
Dash salt
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1 cup sour cream
¼ cup diced chives
½ cup diced red onion
1 avocado, julienne
Juice of ½ lemon
Sea salt to taste
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Dill Vinaigrette – see recipe in Sauces and Dressings


Directions

To make Red Pepper Crepes, place roasted pepper and egg in work bowl of food processor. Add remaining ingredients and process until smooth. Let stand 30 minutes and strain. Heat a non - stick 8" sauté pan over medium high heat. Add a little batter and tilt pan. Cook until edges are golden, about 40 seconds to 1 minute. Cook about 10 seconds on other side. Continue with remaining batter. Stack between plastic wrap.


When crepes are finished, mix sour cream with chives and red onion. Spread on each crepe. Top with avocado. Season with lemon and sea salt. Roll up crepes tightly like a jelly roll. Wrap in plastic wrap and refrigerate.


For Dill Vinaigrette, place dill and chives in work bowl of food processor; add white wine vinegar. Process until very chopped and green. Add remaining ingredients, except oil. With the motor running, slowly add the canola oil until thick. Strain and set aside. Any left over dressing can be stored in refrigerator for several weeks and used for other salads.


When ready to serve, slice each crepe about 1 inch thick. Place on plates. Serve with Dill Vinaigrette and enjoy!


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