Cheesy Vegetable Crepes

Name: Cheesy Vegetable Crepes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 2 eggs; 0 teaspoons instant minced garlic; 118 milliliters chopped green bell pepper; 59 milliliters medium green onions, sliced; 177 milliliters milk; 237 milliliters grated Parmesan cheese; 1 teaspoons salt; 355 milliliters medium tomatoes, coarsely chopped; 2 Tbsps vegetable oil; 710 milliliters medium zucchini, coarsely chopped; 237 milliliters Original mix

The recipe Cheesy Vegetable Crepes is ready in about 50 minutes and is definitely an awesome gluten free option for lovers of Mediterranean food. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. This morn meal has 166 calories, 10g of protein, and 12g of fat per serving. 1 person found this recipe to be flavorful and satisfying. If you have parmesan cheese, instant garlic, milk, and a few other ingredients on hand, you can make it.

Instructions

In 10-inch skillet, heat oil over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add zucchini, bell pepper, onions and garlic; cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.

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Bell Pepper

Vegetable

Zucchini

Garlic

Onion

Remove from heat; stir in tomatoes.

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Tomato

Sprinkle with salt. Cover; let stand 2 to 3 minutes.

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Salt

Lightly grease 6- or 7-inch skillet; heat over medium-high heat. In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended.

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Baking Mix

Egg

Milk

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Frying Pan

Whisk

Bowl

Heat oven to 350F. For each crepe, pour 2 tablespoons batter into hot skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes, placing waxed paper between, as you remove them from skillet. Keep crepes covered to prevent them from drying out.

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Crepes