A light and healthy vegetable crepe recipe that is perfect for those looking to enjoy a delicious meal without the guilt of frying.
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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!
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Feel free to add any other vegetables you like to the filling.
You can also add cheese to the filling for extra flavor.
Can I make the crepe batter in advance?
Yes, you can prepare the batter a few hours ahead and store it in the refrigerator.
What can I serve with vegetable crepes?
These crepes can be served with a side salad, yogurt, or your favorite dipping sauce.
Can I freeze the crepes?
Yes, you can freeze the cooked crepes. Just separate them with parchment paper and store them in an airtight container.
How do I reheat the crepes?
You can reheat the crepes in a skillet over low heat or in the microwave for a few seconds.
Are these crepes suitable for a vegan diet?
To make them vegan, substitute eggs with a flaxseed meal mixture and use plant-based milk.
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