Ratatoule crepes
Mushroom - spinach crepe
Seafood - mushroom crepe
Avocado - smoked salmon crepe
2 eggs
1-1/2 cup milk
3 tbsp. oil
1 cup flour
1/4 tsp. salt
Mix all ingredients in a blender or with the hand mixer. Heat a lightly greased crepe pan or frying pan. Remove from heat. Spoon in 2 tbsp. of batter. Return to heat. Brown lightly.
Crepe with potato filling
3 large potatoes
1 onion, chopped
3 tbsp. oil
salt, pepper to taste
Peel, cut in cubes and boil in salted water until tender. Saute the onion until golden brown. Drain the potatoes and mash. Mix with the onions and season with salt and pepper. Fill and roll. Bake until golden. Can be served with sour cream.
Ratatoule crepes
1 med. onion, chopped
1 green pepper, chopped
1 med eggplant, chopped
1 zucchini, chopped
1 clove garlic,crushed
2 tbsp.oil
3 tomatoes
1 tbsp. parsley, chopped
1 tsp. salt
1 tsp. basil
1/2 tsp. sugar
1/4tsp. pepper
Heat oil in a saucepan. Saute onions, garlic and green pepper until soft. Add eggplant and zucchini. Saute about 5 min. stirring occasionally. Add tomatoes, parsley and seasoning. Saute 20 min more or until vegetables are soft. Fill each crepe with 1-2 tbsp.off Ratatouille and roll. Bake for 15 min.
Mushroom-spinach crepe
200 gr. frozen spinach, thawed and chopped
100 gr. law-fat cottage cheese
2 cloves garlic, crushed
1 egg yolk
1 onion, chopped and sauted
salt, pepper to taste
1 cup parmesan cheese
mix all ingridients, exept parmesan cheese. Fill each crepe with the filling and roll. Put into a shallow casserole. Sprinkle with parmesan cheese and bake for 15 min.
Avokado-smoked salmon crepe
Mash avokado, add 1/4 onion, finely chopped. Season with a pinch of salt. Spread on each crepe. Cover with a slice of smoked salmon. Sprinkle with grated cheese and roll. Put in lightly greased pyrex.
Heat 1 tbsp. butter and 1/2 cup cream in a small saucepan. Add a pinch of nutmeg and cook for 2 min. or until smooth and creamy. Arrange over the crepes. Sprinkle with a little grated cheese and bake for 10 min