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Ingredients

  • -- Crepes:
  • 1 cup quick-mixing flour, such as Wondra
  • 2/3 cup 2% reduced-fat milk
  • 2/3 cup cold water
  • 3 eggs
  • 6 tablespoons melted butter, divided
  • 1/4 teaspoon salt
  • 2 medium zucchini, cut into bite-size pieces (about 2 cups)
  • 1 -- green bell pepper, cored, seeded and cut into bite-size pieces (about 1 cup)
  • 1 medium sweet onion, coarsely chopped (about 3/4 cup)
  • 2 cups grape tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon dried thyme
  • -- Coarsely ground black pepper
  • 5 ounces brie cheese, softened

Instructions

  1. To prepare crepes, place flour in a medium bowl. Gradually whisk in milk and water until smooth. Whisk in eggs, 3 tablespoons butter and salt. Let stand 10 minutes. (This allows the flour to absorb the liquid.)
  2. Heat an 8- or 9-inch crepe pan over medium-high heat until hot. Lightly brush pan with some of the remaining melted butter.
  3. Pour 1/4 cup batter into the center of pan. Quickly tilt in all directions. (Batter should lightly cover the bottom of pan.) Cook 30 seconds. Lift edge with a spatula to check doneness. Shake and jerk the pan by its handle to loosen crepe. Turn crepe over with your fingers or a spatula, or flip. Cook 15 to 20 seconds. (Second side will be spotty brown.)
  4. Transfer to a wire rack to cool. Repeat with remaining batter and melted butter. Makes 10 crepes.
  5. Preheat oven to 350F.
  6. To prepare filling, place zucchini, bell pepper, onion and tomatoes in a large baking pan. Drizzle with olive oil. Add salt, thyme and pepper. Roast 30 minutes or until tender. Makes about 3 cups.
  7. Spread 2 tablespoons cheese on half of each crepe. Top with about 1/3 cup roasted vegetables. Fold in half then in half again.

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The recipe was originally published as Roasted Vegetable Crepes on Relish.com

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