Vegetable Crepe

In a mixing bowl, combine the all-purpose flour, eggs, milk, olive oil, and salt. Whisk until the batter is smooth and free of lumps.

Let the batter rest for about 10 minutes.

Heat a non-stick skillet over medium heat and lightly grease it with oil.

Pour a ladleful of batter into the skillet, swirling to coat the bottom evenly.

Cook for about 2 minutes or until the edges start to lift, then flip and cook for another minute. Repeat with the remaining batter.

In a separate pan, sauté the onion until translucent.

Add the bell peppers, carrots, and spinach. Cook until the vegetables are tender.

Place a crepe on a plate, add a portion of the vegetable filling, and fold the crepe over the filling.

Serve warm and enjoy!