How to make it

  • In a blender or food processor, combine all the batter ingredients and blend for 10 seconds. Place the batter in the refrigerator for 30 minutes to an hour, allowing the bubbles to subside so the crepes will be less likely to tear during cooking.
  • Grate the cheese and prepare your vegetables while the batter sits.
  • A few minutes before you plan to cook the crepes, saute your veggies in olive oil. Flavor with garlic, pepper, etc to your taste. Don't cook them all the way through. Turn off heat and set aside.
  • Expect the first one to be a crap crepe. Heat a 10- or 12-inch nonstick pan. Coat lightly with butter. Pour 1/4 cup of batter into the center of the pan and quickly swirl to spread evenly; no batter should be left pooling. Cook for 30 seconds, or until small bubbles begin to appear on the surface. Loosen the crepe by shaking the pan or carefully suing a spatula. Use a spatula to flip the crepe. Cook for another 10 seconds and remove to a plate. Repeat with the remaining batter and stack the crepes to allow them to cool slightly.
  • When your crepes are done, reheat the veggies and finish cooking them. While they're still hot, scoop some into a crepe and sprinkle some cheese on top. Roll it up, and voila!

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