Vegetarian Crepes Recipe
Two Veggie crepes topped with creamy tomato sauce and cheese.
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Ingredients
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Crepes
Vegetable Filling
Creamy Tomato Sauce
Method
Crepes
- 1
Prepare the Crepe Batter
In a mixing bowl, whisk together the all-purpose flour, milk, eggs, and salt until smooth. Let the batter rest for 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter. Pour 1/4 cup of crepe batter into the skillet, swirling to evenly coat the bottom. Cook for 2-3 minutes until the edges lift, then flip and cook for an additional 1-2 minutes. Repeat with remaining batter, adding more butter as needed.
Vegetable Filling
- 3
Creamy Tomato Sauce
- 4
Prepare the Sauce
In a saucepan, combine the canned diced tomatoes, heavy cream, minced garlic, dried basil, salt, and black pepper. Simmer over low heat for 10-15 minutes, stirring occasionally until the sauce thickens. Stir in the grated Parmesan cheese until melted and well combined.
Assembly
- 5
Assemble the Crepes
Place a crepe on a plate, spoon some of the sautéed vegetable filling onto one half, then fold the crepe over. Repeat for the second crepe. Top both crepes with the creamy tomato sauce and additional grated Parmesan cheese if desired.