Veggie Delight Recipe

Make the batter

In a large bowl, whisk together 1 cup flour and 1 tsp salt. In a separate bowl or measuring cup, whisk the egg into 1 cup milk and 2 tbsp water until combined. Gradually pour the wet mixture into the flour while whisking to avoid lumps. Whisk in 1 tbsp melted butter until smooth. The batter should be thin and pourable; let it rest 15–30 minutes at room temperature (or refrigerate up to 2 hours).

Before cooking, whisk the batter briefly. Heat a 8–10 inch nonstick skillet or crêpe pan over medium heat and brush lightly with oil or butter.

Cook the crêpes

Pour about 1/4 cup (adjust to pan size) of batter into the center of the hot pan and immediately tilt/rotate the pan to spread the batter into a thin, even circle. Cook 1–2 minutes until the edges lift and the bottom is light golden; flip with a spatula and cook another 30–45 seconds. Transfer finished crêpes to a warm plate and keep covered while cooking remaining crêpes (makes about 6–8 crêpes).

Sauté aromatics

Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Add finely chopped shallot (or small onion) and sauté 2–3 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Cook peppers and mushrooms

Add the thinly sliced bell pepper and 1 cup sliced mushrooms to the pan. Sauté 4–6 minutes until the peppers soften and the mushrooms release their moisture and begin to brown.

Add spinach & season

Add the 3 cups packed baby spinach in batches, stirring until wilted. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Finish with 1 tsp lemon juice to brighten the flavors. Taste and adjust seasoning. Remove from heat and keep warm.

Lay a warm crêpe flat on a plate. Spoon about 3–4 tablespoons of the vegetable filling down the center of the crêpe.

Sprinkle about 1/2 oz (roughly 2 tablespoons) crumbled feta over the filling and add a pinch of chopped parsley or dill and a little freshly ground black pepper. Add optional grated Parmesan if using.

Fold the crêpe over the filling: either fold sides in and roll (like a burrito) or fold in half twice to form a triangle. Serve immediately while warm. Repeat with remaining crêpes and filling.

To serve family-style, keep filled crêpes in a low oven (200°F / 95°C) on a baking sheet until all are ready, then garnish with remaining parsley and extra feta.