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.

Save and Share

false

( 17 Ratings)

17 Ratings

5 Stars 47%

4 Stars 18%

3 Stars 29%

2 Stars

1 Stars

Member Reviews ( 0 )

dce27f73-0657-4b93-b694-935c4618e9a2

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

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.

Got questions? Our experts have the answers. Ask Betty now.