Vegetable Crepes

These savory vegetable crepes are a delightful twist on the classic breakfast dish, filled with a medley of fresh vegetables and herbs. Perfect for a satisfying and nutritious start to your day, they can be enjoyed by everyone, especially vegetarians.

Ingredients

• All-purpose flour - 100 grams
• Milk - 250 milliliters
• Egg - 1 large
• Salt - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Spinach - 50 grams, chopped
• Bell pepper - 1/2 medium, diced
• Mushrooms - 100 grams, sliced
• Onion - 1/2 medium, finely chopped
• Garlic - 1 clove, minced
• Feta cheese - 50 grams, crumbled
• Black pepper - to taste
• Fresh parsley - 1 tablespoon, chopped

Steps

1. In a mixing bowl, whisk together the flour, milk, egg, and salt until smooth. Let the batter rest for 10 minutes.
2. Heat a non-stick skillet over medium heat and add a teaspoon of olive oil. Pour a small amount of batter into the skillet, swirling to coat the bottom evenly.
3. Cook for 1-2 minutes until the edges begin to lift, then flip and cook for another 1 minute. Transfer the crepe to a plate and repeat with the remaining batter, adding oil as needed.
4. In the same skillet, add the remaining olive oil and sauté the onion and garlic until fragrant. Add the bell pepper and mushrooms, cooking until softened.
5. Stir in the spinach and cook until wilted. Season with salt and pepper to taste.
6. Remove the skillet from heat and mix in the crumbled feta cheese and parsley.
7. Place a generous amount of the vegetable filling onto each crepe, fold them over, and serve warm.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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