Deliciously Served - Mediterranean Vegetable Crepes ‪#‎FoodieFriday‬s

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)