Cheesy Vegetable Crepes

 

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

1

cup Original Bisquick® mix

3/4

cup milk

2

eggs

1

cup grated Parmesan cheese

• 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°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.