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Cheesy Vegetable Crepes

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

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  • Prep Time 35 min
  • Total Time 50 min
  • Servings 6

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

SAVE ON THIS RECIPE!

LOCATION

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°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.

EXPERT TIPS

Expert Tips

Crepes can be frozen up to 3 months. Stack cool unfilled crepes with waxed paper between. Wrap in foil, or place in airtight plastic bag; label and freeze. Thaw at room temperature about 1 hour or in refrigerator 6 to 8 hours.

Veggies left from last night’s dinner? Add them to the filling.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
5g,
5%
Trans Fat
1/2g
1/2%
),
Cholesterol
90mg
90%;
Sodium
780mg
780%;
Total Carbohydrate
19g
19%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
25%;
Calcium
30%;
Iron
8%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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