Cheesy Veggie Crepes Recipes

CHEESY VEGETABLE CREPES

Steps:

• In 10-inch skillet, heat oil over medium heat. Add zucchini, bell pepper, onions and garlic; cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Remove from heat; stir in tomatoes. Sprinkle with salt. Cover; let stand 2 to 3 minutes.
• 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.
• Heat oven to 350°F. 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.
• Spoon filling onto crepes. Sprinkle half of cheese over filling on crepes; roll up crepes. Place seam sides down in ungreased 11x7-inch (2-quart) glass baking dish. Sprinkle with remaining cheese. Bake uncovered 10 to 12 minutes or until hot.

CHEESY VEGETABLE CREPES

Steps:

• Prepare the pancake batter: In a large bowl, whisk the flour, spices, and baking powder together, then add the eggs, milk, olive oil and whisk until smooth. Cover and set aside for 15 minutes.
• Cook the pancakes: for this recipe, it's better to make slightly thicker pancakes (not paper-thin pancakes). Heat a little amount of oil in a pancake pan (only for the first pancake) over high heat. Ladle a portion of the batter into the pan, just enough to cover the bottom, tilt the pan to spread the batter evenly around it, cook until the edges of the pancake are slightly crispy and browned, slide a spatula under the middle of the pancake, flip it over and cook briefly on the other side. Repeat with the remaining batter.
• Fill the pancakes: Spread 1/2 - 2/3 cup of ratatouille on each pancake, depending on the thickness and size of the pancake. Roll up the pancakes.
• Bake the pancakes: Place the pancakes on a rimmed baking tray, sprinkle with grated cheese and bake in the oven preheated to 425°F/220°C/Gas Mark 7 (no fan) until the cheese is melted and golden (it will take about 5-10 minutes).
• Enjoy!

CHEESY CHICKEN CREPES

Steps:

• In a large bowl, combine the milk and eggs. Add flour and salt to milk mixture and mix well. Let stand for 15 minutes., Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside. In a 2-qt. saucepan, combine the flour and rosemary, salt, pepper and garlic powder. Stir in the mayonnaise until blended. Cook over medium-low heat for 2-3 minutes. Gradually stir in 1-1/2 cups milk. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese; stir until melted. Remove from the heat; add chicken and the mushroom mixture. , Spoon 1/3 cup chicken mixture down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. In a small saucepan, heat remaining milk and cheese over medium-low heat, until cheese is melted, stirring constantly. Pour over crepes. , Bake, uncovered, at 350° for 15-20 minutes or until heated through.

VEGETABLE CREPES

Steps:

• Sauté the zucchini, peas, celery, mushrooms, garlic and onion in the butter for 5-9 minutes.
• Cover the pan for the last couple of minutes cooking time.
• Stir in the oregano.
• Fill the crepes and fold over placing them in a shallow baking dish, side by side. Sprinkle with the cheese.
• Bake in 350°F oven for 10-15 minutes.