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Baked Vegetable Crepes
Fresh zucchini, bell peppers, and juicy tomatoes meet a simple homemade batter in this comforting vegetarian bake. You'll whisk up a quick crepe mixture, cook them until golden, and roll them around the savory vegetable filling. A generous dusting of Parmesan cheese melts beautifully over the top as they bake. It's a fantastic meatless main course that feels special enough for a weekend brunch but straightforward enough for a regular Tuesday.
Equipment
- Skillet
- Oven
Ingredients
- 2 tablespoons vegetable oil
- 2 medium zucchini, coarsely chopped (3 to 4 cups)
- 1 ⁄ 2 cup chopped green bell pepper
- 4 medium green onions, sliced ( 1 ⁄ 4 cup)
- 1 ⁄ 4 teaspoon dried minced garlic
- 2 medium tomatoes, coarsely chopped (1 1 ⁄ 2 cups)
- 1 ⁄ 2 teaspoon salt
- 1 cup Original Bisquick mix
- 3 ⁄ 4 cup milk
- 2 eggs
- 1 cup grated Parmesan cheese
Instructions
- 1Heat the vegetable oil in a 10-inch skillet over medium heat. Add the chopped zucchini, bell pepper, green onions, and dried minced garlic. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables are crisp-tender.
- 2Remove the skillet from the heat and stir in the chopped tomatoes and salt. Cover the pan and let the mixture rest for 2 to 3 minutes so the flavors can meld.
- 3Preheat the oven to 350°F. In a medium bowl, whisk together the Bisquick mix, milk, and eggs until a smooth batter forms.
- 4Lightly grease a 6-inch or 7-inch skillet and place it over medium-high heat. Pour 2 tablespoons of the batter into the hot skillet, swirling the pan to coat the bottom evenly.
- 5Cook the crepe until the bottom is golden brown, then carefully loosen the edges with a spatula. Flip and cook the other side until golden. Transfer to a plate and repeat with the remaining batter, stacking the finished crepes with a piece of waxed paper between each one.
- 6Spoon a portion of the vegetable filling onto each crepe and sprinkle with half of the Parmesan cheese. Roll them up tightly and place them seam-side down in an ungreased 11x7-inch glass baking dish. Placing them seam-side down ensures they won't unroll while they bake.
- 7Top the rolled crepes with the remaining Parmesan cheese. Bake uncovered for 10 to 12 minutes until heated through and the cheese is melted.
Notes
- Tip: Keep the stack of cooked crepes covered with a clean kitchen towel while you finish the batch so the edges don't dry out.
- Make ahead: You can cook the crepes a day in advance. Keep them stacked with waxed paper, wrapped tightly in the fridge, until you're ready to fill and bake.
- Freezer-friendly: To freeze for up to 3 months, stack cooled, unfilled crepes with waxed paper between each layer and store in a resealable freezer bag.
- Thawing: Thaw frozen crepes at room temperature for about 1 hour, or in the refrigerator for 6 to 8 hours before filling.