Vegetable Crepes – Thin Pancakes With Cheese On Top

Vegetable Crepes is a thin pancake with a savory vegetables filling and cheese on top which is great for dinner or lunch recipe. It is a delicious recipe for your kids. Hope you like this recipe as you did like my previous recipe Egg Korma.

Ingredients For Vegetable Crepes:-

Filling

  • Two Tablespoons – Cooking Oil
  • Three Cups – Zucchini, And Broccoli(coarsely chopped)
  • Half Cup – Yellow Bell Pepper(chopped)
  • Four Medium – Onions(sliced)
  • One-Fourth Teaspoon – Garlic(minced)
  • Two Medium – Tomatoes(coarsely chopped)
  • Half Teaspoon – Salt

Crepes

  • One Cup – Original Bisquick Mix
  • Three-Fourth Cup – Milk
  • Two – Eggs
  • One Cup – Parmesan Cheese(grated)

Directions:-

  1. First, In a 10-inch skillet, heat oil over medium heat.
  2. Add chopped zucchini, bell pepper, onions, broccoli, and minced garlic. Cook for three to five minutes, stirring occasionally or until vegetables are crisp and tender.
  3. Sprinkle with salt.
  4. Cover and let stand two to three minutes.
  5. Lightly grease six inch skillet, heat over medium-high heat. In medium bowl, stir Bisquick mix, milk, and eggs with wire whisk until blended.
  6. Heat oven to 350 F.
  7. For each crepe, pour two tablespoons batter into hot skillet, rotate skillet until batter covers bottom.
  8. Cook until golden brown.
  9. Gently loosen edge with spatula, turn and cook other side until golden brown.
  10. Stack crepes, placing waxed paper between , as you remove them from skillet.
  11. Keep crepes coverd to prevent them from drying out.
  12. Spoon filling onto crepes.
  13. Sprinkle half of cheese over filling on crepes, roll up crepes.
  14. Place seam sides down in ungreased11X7 inch glass baking dish. Sprinkle with remaning cheese on top.
  15. Bake uncovered for ten to twelve minutes or until done.
  16. Vegetable crepes is ready to serve.

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