Summer Vegetable Crepes Recipes

VEGETABLE CREPES

Vegetable Crepes image

Have this crepe on its own or place them on a platter and serve as the veggie dish for dinner. Makes a great impression for your family or guests. Use pure parmesan cheese.

Provided by Bergy

Categories Lunch/Snacks

Time 40m

Yield 3-7 serving(s)

Number Of Ingredients 11

Ingredients

14 cooked crepes (See All Purpose Dinner Crepes Batter)
2 cups zucchini, chopped into 1/2-inch cubes
1 (10 ounce) package frozen peas, thawed
1/2 cup celery, chopped
1/4 cup sweet onion, chopped
1/2 cup fresh mushrooms, sliced
1/4 cup butter (or margarine)
salt & pepper
1/4 teaspoon oregano, dried
2 garlic cloves, minced
1/4 cup parmesan cheese, grated

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.

Nutrition Facts : Calories 271.1, Fat 18.3, SaturatedFat 11.3, Cholesterol 48, Sodium 365.3, Carbohydrate 19, Fiber 5.5, Sugar 7.7, Protein 10

CHEESY VEGETABLE CREPES

Cheesy Vegetable Crepes image

The classic is made extra-easy with Bisquick® mix. The veggie filling and cheese make these crepes perfect fare for breakfast, lunch or dinner.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
2 medium zucchini, coarsely chopped (3 to 4 cups)
1/2 cup chopped green bell pepper
4 medium green onions, sliced (1/4 cup)
1/4 teaspoon instant minced garlic
2 medium tomatoes, coarsely chopped (1 1/2 cups)
1/2 teaspoon salt
1 cup Original Bisquick™ mix
3/4 cup milk
2 eggs
1 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 260, Carbohydrate 19 g, Cholesterol 90 mg, Fat 2, Fiber 2 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 6 g, TransFat 1/2 g

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