Weeknight Favorites: Veggie Crepes

Submitted by Jenni Terry

Mix-
1 ½ c. flour
1T Sugar
½ t. baking powder
½ t. salt
Add-
2 c. milk
2 eggs
½ t. vanilla
1T melted butter

If you don’t have a crepe maker then use a nonstick pan on medium high heat. Spray with pam and pour ¼ cup of batter into the pan and tip it in a circular motion to spread batter around so that it is a thin circle. After a minute or so flip it and cook it on the other side like a pancake. I like mine browned and a little more crunchy but still foldable.

Filling-
Ham
Zucchini
Squash
Asparagus
Mushrooms
Garlic
Onion salt
Salt
Pepper
Cheese
(or any veggies you have that sound good)

Cut ham into small pieces and chop the vegetables into very small fine pieces. Heat a pan with olive oil and then add some garlic and then the ham and vegetables. I just use a combination of what ever we have at the time. Sauté the ham and vegetables until the consistency you like. In a hot crepe spread some cheddar cheese over it and then place some filling into it and fold the sides in and enjoy.
Tip- I usually make up the batter and then sauté all the ham and veggies and then set it aside but keep it warm while I make a crepe and then when it is done put the cheese and filling in it so the cheese melts. There are endless possibilities of what you can put in one. I think that anything you can put in an omelet you can put in a crepe. Great for breakfast or dinner.