Vegetable Crepes

1. 1

   Put half of the butter in a saucepan on low heat to melt. Add the leek, zucchini, onion, and carrot and saute for 10 minutes.

2. 2

   Add 15 grams of flour to the vegetables. Then, slowly pour the milk in to create a thick bechamel sauce with the vegetables. Remove from the heat and set aside.

3. 3

   Place the eggs, milk, and remaining flour in the blender and puree until a thin batter forms

4. 4

   Melt butter in a skillet. Pour about 2 tablespoons of the batter into the skillet. Use a spatula to turn the crepe and cook on the other side.

5. 5

   Fill the crepes, roll, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.