Savory Veggie Crepes
Add some color and variety to your breakfast! These Savory Veggie Crepes are soft, delectable, and bursting with savory sautéed squash.
Servings: 8 crepes
Calories: 149kcal
Ingredients
for the crepes:
- 4 eggs
- ½ cup milk I used almond milk
- 1 cup all purpose flour
- 1 tablespoon butter melted
for the filling:
- 3 zucchini chopped
- 1 yellow squash chopped
- 1 tablespoon olive oil
- salt and pepper
- chives for garnish
- ¼ cup cheddar cheese optional; shredded
for the béchamel (optional):
- 1 tablespoon butter melted
- 1 tablespoon all purpose flour
- ½ cup milk I used almond milk
- salt and pepper
Instructions
- Start by making the filling: heat olive oil in a large skillet over medium heat, then add the zucchini, squash, salt and pepper and sauté until soft, 3-4 minutes. Transfer to a bowl and cover it. Set the skillet back on the stove.
- Next, make the crepes: whisk all the crepe ingredients together.
- Use a ⅓ cup measuring cup to scoop batter onto the skillet; pick skillet up and swirl the batter around to coat the entire skillet; cook crepe on medium heat for 2 minutes, flip over and cook on low heat for 1 minute. NOTE: the edges of the crepe should star to curl up slowly. I normally gently grab the edge with my fingers and slide my spatula underneath and carefully flip it. Repeat this process until all of the crepe batter is gone.
- Fill each crepe with some of the veggie mixture, then top them with shredded cheddar cheese (optional). Or, optionally, make the béchamel sauce: whisk sauce ingredients together until smooth and creamy, then drizzle sauce over the crepes. Enjoy!
Notes
*Calories are per crepe and are an estimation
*Don't love squash? You can use mushrooms, spinach, tomatoes, beans, sweet potato -- seriously, the possibilities are endless!
Nutrition
Calories: 149kcal | Carbohydrates: 15g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 93mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 394IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 1mg