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Sauteed Vegetable Crepes
Broccoli and carrots, often a child's chomping chore at the dinner table, take on an unforgettable sweetness when sautéed with onions. And sweet things, at least to me, scream "Crepe! Crepe!" This particular combination of veggies works well together, and makes a perfect meal after a visit to your local farmer's market. Note: filling can be sauteed while you make the crepes.
1/2 cup milk
3/8 cup sifted flour
1/2 teaspoon lemon juice
about 1/8 stick of butter, unsalted
Mix first 5 ingredients in bowl with fork. Heat up crepe pan (or small nonstick pan) on medium heat. Melt a small slice of butter, and pour melted butter into crepe batter and mix.
Repeat for all crepes:
Melt a sliver of butter in the pan. Using a paper towel, wipe off most of excess butter from pan. Ladle in 1/4 of the batter. Tilt pan so batter spreads out over entire bottom of pan. You can use a spatula to carefully spread batter around pan. Crepe should be wafer thin. Flip when bottom starts to get brown. When other side has brown spots, it's done. Remove and place on a plate. Empty crepes can be stacked up and kept warm under foil or another plate.
1/2 spanish onion, chopped into 1" slices
1/2 cup broccoli, chopped into 1" pieces
1/2 cup cauliflower, chopped into 1" pieces
1/4 cup grape tomatoes, sliced in half
1/4 cup mushrooms, sliced
1/2 cup sliced carrots
Canola oil (or another high-smoke point oil)
Salt and pepper to taste
Sauté onions on medium-high heat until they start to soften. Turn heat to high and throw in carrots. After a minute, toss in broccoli and cauliflower. When broccoli and carrots begin to brown, add mushrooms and tomatoes. Saute until mushrooms soften. Add salt and pepper. Test for desired saltiness. Broccoli should still have a little crunch left in it. Remove from heat.
Assembly: Spoon veggies in a vertical line on a crepe. Wrap it up and tuck it under itself. Repeat.
Makes 4 8-inch crepes.
©2011 Darrin DuFord