I borrowed the basic crepes recipe from my friend, Tiffini, who uses chick pea flour, giving a nice protein boost to this meal. Use whatever vegetables you have, and don't be stingy!
Savory Crepes Primavera
1 cup flour (for a protein kick, use chick pea flour)
2/3 cup water
1 tablespoon lemon juice
¼ cup grated zucchini, drained
1 tablespoon minced red onion
1 teaspoon dried oregano
1 teaspoon salt
1 tablespoon crumbled feta
Freshly ground black pepper to taste
Combine all ingredients into a runny batter; cook over medium heat in a large hot skillet that has been liberally prepared with cooking spray until golden on each side. Each crepe should fill the skillet, yielding a total of four. Place in a baking dish and keep warm in the oven at about 250°F.
1 large onion, sliced into half-rings
4 large yellow, orange, or red bell peppers (or any combination), sliced into 1-inch strips
1 tablespoon Olive oil
½ cup green beans, blanched and Frenched (pull apart at the seams)
1 tablespoon balsamic vinegar
1 tablespoon capers
Sour cream for serving, optional
Wipe out skillet and heat the oil in it over medium heat. Add onion, peppers, and the salt and cook about 20 minutes, stirring frequently, until onion is very soft and peppers start to wilt. Add the balsamic vinegar and green beans, cover and reduce heat to low, and cook another 15-20 minutes or until vinegar is mostly reduced. Stir in capers and remove from heat.
To assemble: Place one crepe on each of four plates. Place equal amounts of the vegetable filling in a vertical line in the middle of each crepe; fold over the sides to create a loose burrito. May be served with sour cream on the side.