CHEESY VEGETABLE CREPES
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
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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Rubanza Calvins
[email protected]These crepes are a great way to use up leftover vegetables. I often make them when I have a bunch of veggies that need to be used up before they go bad. It's a great way to get a healthy and delicious meal on the table quickly and easily.
Kazi Editz
[email protected]I've made these crepes several times now, and they're always a hit. They're so versatile, and I love that I can change up the fillings and toppings to suit my mood. I've tried them with everything from roasted vegetables to smoked salmon, and they're
Afaq umar
[email protected]These crepes are perfect for a light lunch or dinner. They're also great for meal prep because they can be made ahead of time and reheated. I like to make a big batch on the weekend and then eat them throughout the week.
Nasar Pervaiz
[email protected]I love that this recipe uses fresh vegetables. It makes the crepes so much more flavorful and nutritious. I also appreciate that the recipe is vegetarian, so I can easily serve it to my friends who don't eat meat.
Nirmin kim
[email protected]I'm not much of a cook, but these crepes turned out great! The recipe was easy to follow, and the crepes were delicious. My friends were impressed, and I'll definitely be making them again.
Tariq Shehzad
[email protected]These crepes were a fun and easy weeknight dinner. I used a store-bought crepe mix to save time, and the crepes turned out perfectly. The filling was simple but flavorful, and the cheese sauce added a touch of decadence. My family loved them!
Gul Zamin
[email protected]Overall, a good recipe. The crepes were easy to make and the filling was tasty. However, I found the cheese sauce to be a bit too rich for my taste.
Daniel Stanley
[email protected]The crepes were a little bland, but the cheese sauce helped save the dish. I'll try adding more herbs and spices to the crepe batter next time.
Roblox ANNA
[email protected]The crepes were a bit too thick for my taste, but the filling was delicious. I might try making them thinner next time or using a different crepe recipe.
Harman Sheikh
[email protected]These crepes were a bit more work than I expected, but totally worth it. The crepes themselves were delicate and cooked evenly. The vegetable filling was flavorful and complemented the cheese sauce perfectly. Overall, a great recipe!
Shall Akbar Samoo
[email protected]Love the simplicity and versatility of this recipe. I often use it as a base and add different fillings and toppings depending on what I have on hand. Always a crowd-pleaser!
Fiona Herbert
[email protected]These crepes are a great way to sneak in some extra veggies for my picky eater. She loved the cheesy filling and crispy edges. I'll be using this recipe regularly!
Landon Fraser
[email protected]Tried this recipe last night, and it was a hit with my family! The crepes were light and fluffy, while the vegetable filling was packed with flavor. The cheese sauce was the perfect finishing touch. Will definitely be making these again.
maky lau
[email protected]These vegetable crepes are incredibly delicious and versatile! I've made them with various veggies like spinach, mushrooms, and zucchini, and they always turn out fantastic. The creamy cheese filling adds a touch of richness and flavor that perfectly