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Title: Vegetable Crepes
Categories: Entree Vegetarian
Yield: 4 Servings
| CREPES | ||
| 1 | c | Flour |
| 1 | Egg, beaten | |
| 1 1/4 | c | Milk |
| Grated zest of 1 orange | ||
| FILLING | ||
| 1 | tb | Butter |
| 2 | tb | Flour |
| 2/3 | c | Vegetable stock |
| 2/3 | c | Milk |
| 1/2 | c | Grated Parmesan cheese |
| 2 | tb | Drained canned corn |
| 1/4 | c | Frozen green beans |
| 1/2 | c | Cauliflow flowerets |
| 1 | Red eating apple, cored and sliced | |
| 1/4 | c | Redcurrants |
| 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.
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