Although these look like enchiladas in the picture, I ensure you that they are very tasty crepes. The batter is so easy to make – and I learned (from a lack of time) that you do not need to refrigerate it for an hour for it to work! The result is a fluffy and light crepe that won’t break when you fill it, but is also soft enough to cut with a plastic fork (learned that at lunch!).
The batter makes about 12 crepes, so it is possible to use even more veggies for the filling; I ended up with two crepes left over, so my fiancée used them for a sandwich. Make sure that you really dry out the zucchini – or else the whole vegetable concoction gets runny. The vegetables stay crisp-tender, which is a great combination with the crepe. I used shredded Sharp Cheddar cheese in the filling, and then Pizza cheese on top of the Tomato-Basil spaghetti sauce. It had a really great Italian flavor. Mozzarella or Parmesan would also be good substitutes if you don’t like the fullness of Cheddar.
Delicious!
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