Recipes of Crepes-Vegetables

Perfect for any time of the day and some of them even ideal to take to any place, the crepes of vegetables are good meal options.

Are four recipes of crepes-vegetables that will give a new life to your palate.

Quick and easy to put in practice, are more original and creative than probably accustomed to.

Let the indulgence aside and take risks in new experiences!
Recipes of Crepes-Vegetables 3

 

4 RECIPES OF CREPES-VEGETABLES

1. CREPES WITH CHEESE IN THE OVEN

These crepes vegetable of the Betty Rocker make the difference for the final touch: go to the oven to be as well complete with the grated cheese. Delicious!
– Ingredients –
Vegetable:

  • 2 tablespoons vegetable oil
  • 2 curgetes medium-sized pieces
  • 1/2 cup of green peppers into pieces
  • 4 medium size onions in pieces
  • 1/4 teaspoon of garlic
  • 2 medium tomatoes in pieces
  • 1/2 teaspoon salt

Crepes:

  • 2 eggs
  • 3/4 cup of milk or vegetable drink
  • 1 cup of grated parmesan cheese
  • 1 cup of flour to choose

– Mode of preparation –

  • Pre-heat the oven to 170 degrees
  • In a frying pan with olive oil, pour curgete, bell peppers, onions and garlic
  • Let cook about 5 minutes, and remove from heat
  • Add the tomato m pieces
  • Season with salt (optional)
  • In a bowl, mix the flour, milk and eggs
  • In a frying pan, pour olive oil or coconut oil and go lasting for portions of the dough until finished
  • Fill the crepes with vegetable mixture and sprinkle the cheese over the top
  • Put in the oven for about 10 minutes

2. CREPES VEGETABLE TOASTED

The Spicie Food bet in crepes stuffed with vegetables are seared and crispy in the oven. As well appetizing for any dinner more light!

– Ingredients –

  • 230gr of flour full
  • 100gr of flour to choose
  • Salt
  • Sugar
  • 500ml of water (or 1 cup of milk or vegetable drink)
  • 1 large egg
  • Tomatoes
  • Goat cheese
  • Peppers
  • Mushrooms

– Mode of preparation –

  • In a bowl, mix the flours, salt and sugar
  • Add the water, milk and the egg and again mix well
  • Let sit for at least half an hour
  • Pour olive oil or coconut oil in a non-stick pan and pour a piece of the mass
  • Cook about 3 minutes, flip and leave for about two more
  • Garnish with the cheese, the tomatoes, the peppers and the mushrooms browned

Recipes of Crepes-Vegetables 2

  1. CREPES WITH SPINACH, GLUTEN-FREE

Gluten-free and fairly healthy, this recipe from crepes to vegetable Gluten Free has as a end result of some delicious crepes very different from the usual: green!

– Ingredients –

Crepe:

  • 2 organic eggs
  • 200ml of milk or vegetable drink
  • 2 tablespoons olive oil
  • 110gr grain flour
  • 100g of spinach
  • ½ Teaspoon salt
  • Pepper to taste
  • Nutmeg to taste

Filling:

  • 3 carrots medical grated
  • 1 apple, grated without peeling
  • ½ Onion slices
  • ½ Cabbage-heart
  • 1 sauce small chopped coriander
  • 1 sauce small arugula

Sauce:

  • 1 natural yoghurt
  • 2 tablespoons olive oil
  • Juice of half a lemon
  • 1 tablespoon of honey
  • Salt to taste
  • Pepper to taste

– Mode of preparation –

  • In the blender, pour in all the ingredients for the crepe and leave it until the dough is homogeneous
  • In a non-stick pan, pour olive oil or coconut oil
  • Pour a portion of dough, spread it well so that the pan is all covered and the mass is quite thin
  • Leave between 1 to 2 minutes, flip and leave for about a minute longer
  • Repeat until the dough is finished
  • In another bowl, add the ingredients all of the stuffing and mix well
  • In a jar, pour all the dressing ingredients, close the bottle and shake well
  • Mix the sauce and the vegetables
  • Fill the crepes with the vegetables

Recipes of Crepes-Vegetables

4. CREPES VEGETABLES CHINESE

Inspired by the crepes of vegetables from chinese restaurants, To Cook created this recipe. Only a change to the original recipe: in the end are not fried.

– Ingredients –

Crepe:

  • 80gr of rice flour or corn flour
  • 200ml of water
  • 2 eggs
  • 2 tablespoons of melted butter
  • Salt
  • Pepper

Filling:

  • 200 g of cabbage in julienne
  • 100gr carrot in julienne
  • 1 leek
  • 80gr mushrooms
  • Olive oil
  • Salt
  • Pepper

– Mode of preparation –

  • Mix the flour, water, butter and eggs
  • Season with salt and pepper, and beat until to form a homogeneous mixture
  • In a non-stick pan, pour olive oil or coconut oil
  • Go dentando portions of the dough (always thin) until you are finished
  • Cut the leek into slices and add to the carrot and the cabbage cut into julienne
  • In another frying pan, pour a little olive oil and then add the cabbage, carrot and leeks
  • Then add the mushrooms rolled and season with salt and pepper
  • Let it cook about five minutes and remove from oven
  • Fill each crepe with the filling of vegetables

Gallery

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