Ingredients

How to make it

  • Filling:
  • In fry pan cook onion, green pepper, garlic and oil until tender. Add eggplant and zucchini; cook for 5 minutes. Stir in tomatoes, parsley and spices. Simmer uncovererd 15 to 20 minutes until tender.
  • Crepes:
  • Put all ingredients in a blender. Blend 2 minutes. Refrigerate 2 hours. Make in a non-stick 8" skillet as thin as possible.

Reviews & Comments 4

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  • philfull 5 years ago
    You know this one would go great with a dollop of sour cream!
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    " It was excellent "
    shawdowsmom ate it and said...
    You read my mind! I've been thinking of crepes for days and these sound wonderful!
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    " It was excellent "
    minitindel ate it and said...
    OOoooooooooooo yum i like this one too thanks =5
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    " It was excellent "
    chefmeow ate it and said...
    Yummo with a capital Y. We love crepes and I'm addicted to eggplant so this has to be a winner. Great post. I'm drooling for some of these. You have my 5.
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