Cheesy Vegetable Crepes

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.

Prep Time

35

Minutes

Total Time

50

Minutes

Makes

6

servings

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
  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.
Makes 6 servings (2 crepes each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
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.
Planned-Overs
Veggies left from last night’s dinner? Add them to the filling.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 5g,
    • Trans Fat 1/2g),
  • Cholesterol 90mg;
  • Sodium 780mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 2g,
    • Sugars 6g),
  • Protein 12g;
Percent Daily Value*:
    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.