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Title: Vegetable Crepes
Categories: Entree Vegetarian
Yield: 4 Servings

1 Egg, beaten
1 1/4cMilk
  Grated zest of 1 orange
2/3cVegetable stock
1/2cGrated Parmesan cheese
2tbDrained canned corn
1/4cFrozen green beans
1/2cCauliflow flowerets
1 Red eating apple, cored and sliced
  Salt and pepper

Sift the flour for the crepes with a pinch of salt into a bowl. Make a well in the center, and add the egg. Beat in the milk and orange zest to form a smooth batter.

Melt the butter for the filling in a pan, then add the flour, and cook for 1 minute. Remove from the heat, and stir in the stock, milk and cheese. Return to the heat, and bring to a boil, stirring. Season well. Stir in the vegetables and apple, and cook for an additional 10 minutes. Add the redcurrants, and cook for an additional 5 minutes.

Meanwhile, pour 1/8 of the batter into a nonstick heated pancake pan. Cook for 2 to 3 minutes on each side. Remove and keep warm. Repeat with the remaining batter.

Spoon the vegetable mixture into the crepes. Fold the crepes over, roll up and serve.