Mediterranean Vegetable Crepes
Yield: 5
Servings
Prep: 30 Mins
Cook: 40 Mins
Ingredients:
1 Cup Quick-Mixing Flour,
2/3 Cup Milk
2/3 Cup Cold Waters\
3- Eggs
6 Tablespoons Melted Butter
¼ Teaspoon Salt
Filling:
Take 2 medium Zucchinis, to
be cut into Bite-Sized Pieces (About 2 Cups)
1-- Green Bell Pepper, Cored, Seeded and Cut Into Bite-Size
Pieces (About 1 Cup)
1 medium Tomatoes
2 tablespoons Olive Oil
1/2 teaspoon Salt
1/4 teaspoon Dried Thyme
-- Coarsely
Ground Black Pepper
Method:
1.
To Prepare Crepes, place flour in a medium bowl. Gradually whisk
in milk and water until smooth. Whisk in Eggs, 3 Tablespoons Butter and Salt. Let
it stand 10 minutes. (This allows the flour to absorb the liquid)
2.
Heat an 8 or 9 Inch Crepe pan over medium-high heat until hot.
Lightly brush the pan with some of the remaining melted butter.
3.
Pour 1/4 Cup Batter Into The Center Of Pan. Quickly Tilt In All
Directions. (Batter Should Lightly Cover The Bottom Of Pan.) Cook 30 Seconds.
Lift Edge With A Spatula To Check. Shake And Jerk The Pan By Its Handle To
Loosen Crepe. Turn Crepe Over With Your Fingers Or A Spatula, Or Flip. Cook 15
To 20 Seconds. (Second Side Will Be Spotty Brown.)
4.
Transfer To A Wire Rack To Cool. Repeat With Remaining Batter And
Melted Butter. Makes 10 Crepes. (Served With Vinaigrette Dressing)
