Delicate and delicious crepes, stuffed with a savory medley of healthful sautéed vegetables and served for supper.
| Prep Time | 15 Minutes |
| Cook Time | 20 Minutes |
| Servings |
4 People
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Ingredients
- 2 ea Eggs
- 1.25 cups Milk
- 1 Tbsp All Purpose Flour
- 1 Tbsp Whole Wheat Flour
- 2 Tbsp Melted Butter
- 1 ea zucchini
- .5 ea onion
- 2 ea garlic cloves
- .5 cup Tomato (coarse chopped)
- .5 cup Mushrooms (coarse chopped)
- 1 Tbsp olive oil
- 1 pinch Rosemary
- 1 pinch salt
- freshly ground black pepper
Ingredients
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Instructions
- Combine the eggs, milk, flour and melted butter in a blender or mixing bowl. Blend ingredients thoroughly to the consistency of thin but viscous (pourable) batter. No lumps please!
- Bring a heavy, well seasoned cast iron pan up to medium high heat. A heavy, non-stick aluminum pan will work, but not as well as cast iron. The pan should be big enough to make a crepe the size of a large dinner plate. The pan must be piping hot to create the appetizing brown lace effect of a good crepe. And be prepared to sacrifice the first one to the pancake gods. It happens to the best of us!
- Lightly butter the hot pan, then immediately pour in a small ladle of crepe batter (approx. 1/4 cup) rapidly tilting and rotating so it thinly coats the bottom. If an empty spot remains, it’s okay to pour in a bit more batter to fill the gap, but do it rapidly!
- After approximately 30 to 40 seconds, it’s time to flip. Run a thin spatula all the way around the rim of the crepe… work it underneath… lift and flip to cook for another 20 seconds, at most, on the other side. It’s not absolutely necessary to cook the crepe on both sides, but it’s nice to give the second side a light browning too.
- When a crepe is nicely brown, remove it to a cutting board, or plate to cool. Once slightly cooled they can be stacked to await immediate use. The batter should make about 8 crepes. Extras can be stored in a self-sealing plastic bag and refrigerated, or frozen, for future use.
- For the savory vegetable filling, start by mincing the fresh garlic and coarsely chopping all the vegetables. I like rugged chunks, but you can chop the veg more finely for a more delicate presentation if you wish.
- In a sauté pan, over medium heat, add the olive oil, the chopped vegetables, rosemary and salt and pepper. Cook to a loose consistency, much like a ratatouille, retaining some of the juices from the vegetables in the pan. Don’t cook until dry. Add a little water if/as needed during cooking.
- To assemble the savory crepes, place one crepe on a plate, first-cooked side down because it’s browner and more visually appetizing. Fill crepe with an appropriate portion of the sautéed vegetables, roll and serve. Top with extra sautéed vegetables if desired.
Recipe Notes
The pan temperature is critical to getting a beautifully laced, golden brown crepe. It must be almost smoking hot. This is why a cast iron pan is best!
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