|Grated zest of 1 orange|
|1/2||c||Grated Parmesan cheese|
|2||tb||Drained canned corn|
|1/4||c||Frozen green beans|
|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.