Cheesy Vegetable Crepes
Recipe from Betty Crocker

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


Cheesy Vegetable Crepes

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Servings: 6 servings (2 crepes each)
Prep Time: 35 mins
Total Time: 50 mins
Related Categories: Easy and Quick Dinners, French Crepes, Garlic, Green Peppers, Lunch, Onions, Quick and Easy, Quick and Easy Lunches, Summer, Summer Vegetables, Tomatoes, Zucchini
 
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Ingredients
  •  
    Vegetable Filling
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  • 2  tablespoons
    vegetable oil
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  • 2  
    medium zucchini, coarsely chopped (3 to 4 cups)
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  • 1/2  cup
    chopped green bell pepper
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  • 4 
    medium green onions, sliced (1/4 cup)
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  • 1/4  teaspoon
    instant minced garlic
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  • 2  
    medium tomatoes, coarsely chopped (1 1/2 cups)
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  • 1/2   teaspoon
    salt
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  •  
    Crepes
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  • 1   cup
    Original Bisquick® mix
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  • 3/4   cup
    milk
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  • 2  
    eggs
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  • 1   cup
    grated Parmesan cheese
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Directions
1.
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.
2.
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.
3.
Heat oven to 350 degrees 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.
4.
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.

High Altitude (3500-6500 ft):
Heat oven to 375 degrees F.
Nutrition information
Calories 260 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 90mg; Sodium 780mg; Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 6g); Protein 12g. Daily Values: Vitamin A 15%; Vitamin C 25%; Calcium 30%; Iron 8%. Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 Medium-Fat Meat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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