Stuffed Veggie Crepe Recipe

Name: Stuffed Veggie Crepe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Garbanzo Bean Flour; 1 cup Water; 2 Tablespoons Extra Virgin Olive Oil Plus Extra For Your Skillet; 1/2 teaspoons Sea Salt; 3 Tablespoons Veggie Broth; 1/2 cups Green Beans, Frozen; 3 whole Shallots, Minced; 1 whole Red Pepper, Stem And Seeds Removed, Chopped; 1 dash Sea Salt And Pepper; 8 ounces, weight Kale, Chopped; 1/4 cups White Wine; 1/4 cups Pine Nuts

Servings: persons

3/4 cups Garbanzo Bean Flour
1 cup Water
2 Tablespoons Extra Virgin Olive Oil Plus Extra For Your Skillet
1/2 teaspoons Sea Salt
3 Tablespoons Veggie Broth
1/2 cups Green Beans, Frozen
3 whole Shallots, Minced
1 whole Red Pepper, Stem And Seeds Removed, Chopped
1 dash Sea Salt And Pepper
8 ounces, weight Kale, Chopped
1/4 cups White Wine
1/4 cups Pine Nuts

1
For the crepes:
2
1.
3
In a medium bowl, whisk together the flour, water, olive oil and salt.
4
2.
5
In a 10-inch non-stick skillet, heat 1 teaspoon of olive oil over medium-high heat.
6
Pour 1/3 cup of the batter into the pan.
7
Cook until the underside edges begin to turn golden, about 3 minutes.
8
Flip the crepe and continue to cook on the other side until golden.
9
Remove the cooked crepe to a plate.
10
Repeat with remaining batter.
11
For the filling:
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1.
13
In a non-stick skillet, heat the broth over medium-high heat.
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2.
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Add green beans, shallots, red pepper, salt and pepper.
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Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.
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3.
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Add the kale, wine and pine nuts.
19
Stir until the kale wilts, about 5 minutes.
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4.
21
To assemble, spoon the filling into the center of each crepe and roll it up.
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Thats it!
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Enjoy!

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cups Garbanzo Bean Flour, 1 cup Water, 2 Tablespoons Extra Virgin Olive Oil Plus Extra For Your Skillet, 1/2 teaspoons Sea Salt, and more.

Yes, Stuffed Veggie Crepe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Veggie Crepe

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