8Ingredients
340Calories
35Minutes

Crepes aren't just for dessert. These savory ones are filled with sauteed zucchini, carrots, leeks, and onion, all simmered in a shortcut bechamel sauce. If that weren't luxurious enough, the finished crepes can be drizzled with reduced balsamic vinegar (or balsamic cream, available at specialty food stores) that resembles nothing other than dark chocolate--for a visual pun on the sweeter side of crepes. The crepe batter is made quickly and easily in a blender.

Ingredients

  • 2 tablespoons butter
  • 1 leek (diced)
  • 1 zucchini (diced)
  • 1 onion (peeled and diced)
  • 1 carrot (peeled and diced)
  • 235 grams flour
  • milk
  • 2 eggs

Directions

  1. Put half of the butter in a saucepan on low heat to melt. Add the leek, zucchini, onion, and carrot and saute for 10 minutes.
  2. Add 15 grams of flour to the vegetables. Then, slowly pour the milk in to create a thick bechamel sauce with the vegetables. Remove from the heat and set aside.
  3. Place the eggs, milk, and remaining flour in the blender and puree until a thin batter forms
  4. Melt butter in a skillet. Pour about 2 tablespoons of the batter into the skillet. Use a spatula to turn the crepe and cook on the other side.
  5. Fill the crepes, roll, and serve.
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NutritionView more

340Calories
Sodium4%DV100mg
Fat14%DV9g
Protein22%DV11g
Carbs18%DV54g
Fiber16%DV4g

PER SERVING *

Calories340Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat4.5g23%
Trans Fat
Cholesterol120mg40%
Sodium100mg4%
Potassium360mg10%
Protein11g22%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate54g18%
Dietary Fiber4g16%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Alana N. 27 May 2015
I have made lots of crepes in my day; but, nothing that could compare to this recipe. This crepe was just like the ones I remember as a child, filled with the great tasting vegetables that I love. A defined 5 star recipe that I will be making for many years to come.