Lunch
Cheesy Vegetable Crepes
Description
The classic is made extra-easy with Bisquick® mix. The veggie filling and cheese make these crepes perfect fare for breakfast, lunch or dinner.
Ingredients:
- Vegetable Filling
- 2 tablespoons vegetable oil
- 2 medium zucchini, coarsely chopped (3 to 4 cups)
- 1/2 cup chopped green bell pepper
- 4 medium green onions, sliced (1/4 cup)
- 1/4 teaspoon instant minced garlic
- 2 medium tomatoes, coarsely chopped (1 1/2 cups)
- 1/2 teaspoon salt
- Crepes
- 1 cup Original Bisquick™ mix
- 3/4 cup milk
- 2 eggs
- 1 cup grated Parmesan cheese
Directions:
- 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.
