Goat Cheese-Filled Cornbread Crêpes

Ingredients

• 2 tablespoons butter 
• 5 servings corn sauce fresh
• 16  cornbread crêpes 
• 3 tablespoons basil fresh chopped
• 1  garlic clove pressed
• 12 ounce log goat cheese fresh crumbled
• 1 strips garnishes: reserved pepper and onion fresh
• 1 teaspoon pepper freshly ground
• 4 large bell peppers red
• 4  onions sweet

Equipment

• frying pan
• baking sheet
• oven
• baking pan
• aluminum foil
• ziploc bags

Directions

1. Place bell peppers on an aluminum foil-lined baking sheet.
2. Broil 5 inches from heat (with electric oven door partially open) 5 minutes on each side or until peppers look blistered, turning once.
3. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
4. Cut into thin strips. Reserve 1/2 cup for garnish, if desired.
5. Cut sweet onions into 1/4-inch-thick slices, and separate into rings.
6. Melt butter in a large heavy skillet over medium-high heat; add onion, and saut 20 to 25 minutes or until onion is a light caramel color. Reserve 1 cup for garnish, if desired.
7. Stir together garlic and next 3 ingredients. Spoon evenly onto Cornbread Crpes; top with remaining bell pepper and onion.
8. Roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
9. Bake at 350 for 15 to 20 minutes or until thoroughly heated.
10. Serve with Fresh Corn Sauce, and garnish, if desired.