Cheesy Veggie Crepes Recipes

CHEESY VEGGIE CREPES

Steps:

• 1. In a 10 inch skillet. Heat the oil over medium heat. Ad in the veggie & the garlic. Cook for about 3 to 5 mins. Stirring occasionally until veggies are crispy-tender. Then remove from the heat & stir in the tomatoes. Sprinkle with the salt. Cover & let stand for about 2 to 3 mins.
• 2. Then lightly grease a 6 or 7 inch skillet. Heat over medium-high heat. In a medium bowl, stir the bisquick,milk & eggs with a wirre whisk or a fork until well blended.
• 3. In the mean time heat the oven to 350F. For each crepe,pour 2 tablespoons batter into the hot skillet, rotate the skillet until the batter covers the bottom. Cook until golden brown.
• 4. Gently loosen edge with a metal spatula, turn over & cook on the other side until golden brown. Stack the crepes,placing a waxed paper between each one. keep coveredto prevent them from drying out.
• 5. Then spoon the filling onto each crepe. Sprinkle half of the cheese over each filling. Roll up each one. Place them seam side down on ungreased 11x17 inch glass baking dish. Sprinkle with the remaining cheese. Bake uncovered about 10 to 12 mins or until hot.
• 6. Special Tip: The creps can be frozen up to 3 months. Stack cooled unfilled crepes with a waxed paper between each one in a ziplock bag.

CREPES WITH VEGETABLES AND GOAT CHEESE

Steps:

• Preheat oven to 350 degrees. Place 4 crepes on a rimmed baking sheet. Place 2 tablespoons goat cheese and 1/2 cup roasted vegetables down the center of each crepe. Season with salt and pepper. Fold edges over filling. Bake until cheese softens and filling is warm, 5 minutes.

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.