Crepes stuffed with zucchini and eggplant, healthy and vegetarian
In this post we will share a new recipe tasty vegetarian to enjoy light and nutritious, whether at lunch at dinner: pancakes stuffed with zucchini, eggplant and cheese. This option may be ideal for children to eat vegetables more attractive.
What do you need?
-A glass of milk
-50 Grams of butter (5 tablespoons)
-About two cups of flour
-200 Grams zucchini
-200 G. Eggplants
-8 Slices of cheese
-50 G. Onions
Bechamel sauce and about two cups of tomato sauce
-In principle, heat milk and butter dissolves in it. Allowed to warm.
-Crack the eggs and whisk in the milk, add a little salt, and go incorporating gradually the flour. Take care that no lumps must be smooth and light preparation. Take the refrigerator and let stand for 15 minutes.
-Take a nonstick skillet and bring to the fire with a dash of butter. Go adding lots of mass (a large serving spoon, approximately) and extends well until it forms a thin crepe, but you can turn and turn.
-Wash, peel and cut small onion, slice the zucchini and eggplant, and cook with a little olive oil.
-Once the vegetables are tender and has been warmed, placed in the center of the crepe with a slice of cheese and a spoonful of bechamel sauce. Close the crepe to form a comb.
-Bring a medium oven until cheese melts and serve hot with a little tomato sauce, if desired, grated cheese.