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Cheesy Vegetable Crepes

Cheesy Vegetable Crepes
  • Prep 35 min
  • Total 50 min
  • Servings 6
The classic is made extra-easy with Bisquick® mix. The veggie filling and cheese make these crepes perfect fare for breakfast, lunch or dinner.
Updated November 23, 2010

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

Steps

  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
5g
26%
Trans Fat
1/2g
Cholesterol
90mg
29%
Sodium
780mg
32%
Potassium
420mg
12%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
7%
Sugars
6g
Protein
12g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
30%
30%
Iron
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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