Ariso Recipes
Whole Wheat Crepe With Herb-Roasted Vegetables
Last update date: February 24, 2012
Indulge in the wholesome goodness of Whole Wheat Crepe With Herb-Roasted Vegetables. Thin, savory crepes envelop a medley of herb-roasted broccoli, onion, and red bell pepper, enhanced with a cheesy touch. A delightful meal for any time of the day.
55 minutes.
Coorg
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Ingredients
1
How To Cook?
1
To begin making the whole wheat crepe with herb-roasted vegetables, prepare the crepe batter by combining whole wheat flour, salt, and italian seasoning in a small mixing bowl. add just enough water to make a runny and thin batter that coats the back of a spoon.
2
Strain the crepe mixture through a fine mesh sieve to remove any lumps.
3
Allow the crepe batter to rest at room temperature for 15 to 20 minutes.
4
Meanwhile, toss the vegetables in a wok. heat olive oil in the wok and add broccoli, onion, and red bell pepper. sprinkle with salt and stir-fry the vegetables on high heat for 2 to 3 minutes until they are just cooked and retain their crunch. turn off the heat and stir in fresh parsley. set aside.
5
Warm a crepe pan with a rim over medium heat. grease it with butter or oil.
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