Crêpes with veggies

Here we are: A dinner nearly so fast and easy to prepare as an omelette, but much more “cute”, don’t you think? 😉
We can vary the filling depending on what we have in the fridge: carrots, mushrooms, zucchini, soya bean sprouts, a piece of cabbage…

For 2-3 persons (about 6-7 crêpes):
2 eggs
2 egg whites
3 tablespoons oat flour
some milk (ca. 1dl)
salt, black pepper
For the filling (today I have)
2 carrots
2 leaks
1 zucchini
1 yellow pepper
6 mushrooms
a handful of fresh parsley
salt, black pepper
spices to taste: ginger, garlic powder…
extra virgin olive oil

Chop or grate all the veggies (you can also use bags of pre-cut vegetables sold in the supermarket).
Put the veggies in a pan, with a teaspoon of olive oil.
Add salt, pepper and ginger to taste (or other spices) and cook it covered at a low heat.

Put all the ingredients for the crêpes into a bowl. Mix well.
Put a part of the mixture into a non-stick pan, leave it for 1 minute, turn it and cook the other side for 1 min. more.
Put it aside on a plate, and continue making the crêpes.

Fill in the crêpes with the mix of vegetables, and secure them with a toothpick.

Ready to eat!

I usually prepare more vegetables than I need and keep them in the fridge for the following day. Mix the veggies with whole or basmati rice and… lunch is ready!


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