1 Cup Crepe Batter
1/2 Cup Potaoes
1/2 Cup Green Bell Pepper
1/2 Cup Carrots cubed
1/4 Cup Onion
1 Teaspoon Paprika
1 Teaspoon Black Pepper
Pinch Salt
METHOD
Add oil to non stick pan, add chopped onions and cook until browned. Add the vegetables, carrots, potatoes, bell pepper, stir fry on high heat until potatoes are cooked but still firm. Add salt, paprika, black pepper and take off the heat
Cook crepes until golden brown, repeat until all batter is finished
Lay one crepe flat on a chopping board, spread the stir fry vegetables on one side of the crepe
Do not over fill as the veggies may spread out
Fold the crepe in half over the stuffing, you can add more if too thin or take some of if too thick
Fold the crepe into quarters so that the filling sits at the base of one side just to hold the filling in
A close up of all that crunchy yummy filling! Veggies are bae!
Prep time: 10 minutes
Cook time: 10 Minutes
Total time: 20 Minutes
Yield: 2 Servings
Ingredients
- 1 Cup Crepe Batter
- 1/2 Cup Potatoes
- 1/2 Cup Green Bell Pepper
- 1/2 Cup Carrot
- 1/4 Cup Onion
- 1 Teaspoon Paprika
- 1 Teaspoon Black Pepper
- Pinch Salt
- Add oil to non stick pan, add chopped onions and cook until browned. Add the vegetables, carrots, potatoes, bell pepper, stir fry on high heat until potatoes are cooked but still firm. Add salt, paprika, black pepper and take off the heat
- Cook your crepes, add a ladle spoon of the crepe batter onto the non stick pan, cook few second when bubbles appear on top flip the second side. Cook crepes until golden brown, repeat until all batter is finished
- Lay one crepe flat on a chopping board, spread the stir fry vegetables on one side of the crepe
- Fold the crepe in half over the stuffing, you can add more if too thin or take some of if too thick. Fold the crepe into quarters so that the filling sits at the base of one side just to hold the filling in
- Serve immediately
Stir Fry Vegetables Stuffed Crêpes
Savory thin crêpes filled with vibrant stir-fried vegetables — a fusion of French finesse and Asian flair. Light, flavorful, and endlessly versatile, these crêpes are perfect for brunch, lunch, or a light dinner.
Frequently Asked Questions (FAQs)
1. What kind of vegetables can I use?
Use a mix of bell peppers, carrots, onions, mushrooms, zucchini, cabbage, or snap peas. Stir-fry quickly for a slightly crisp texture.
2. Can I make the crêpes ahead of time?
Yes! You can make the crêpes and refrigerate them for up to 2 days or freeze them with parchment between each layer.
3. Are these spicy?
Only if you want them to be. Add chili flakes, pepper, or a dash of hot sauce to the stir-fry if desired.
4. Can I add protein?
Absolutely. You can add tofu, tempeh, chicken strips, shrimp, or scrambled eggs to make it more filling.
5. What sauce goes well with these?
Try soy sauce, sweet chili sauce, peanut sauce, or a drizzle of garlic-lime dressing.
Nutritional Information (Per Serving – 2 crêpes)
Nutrient | Amount | Notes |
---|---|---|
Calories | 280 kcal | Mostly from crêpe batter and stir-fry oil. |
Protein | 9 g | From egg in crêpes and vegetables like peas or mushrooms. |
Total Fat | 12 g | Mostly from cooking oil and egg yolk in batter. |
Saturated Fat | 2.5 g | Can be reduced by using plant-based milk and oil. |
Carbohydrates | 33 g | Crêpe flour base contributes most; veggies add some carbs. |
Sugars | 4 g | From naturally sweet veggies like carrots and onions. |
Fiber | 4 g | Non-starchy vegetables increase dietary fiber. |
Sodium | 340 mg | From salt and any added sauces—can be lowered easily. |
Cholesterol | 70 mg | From eggs in the crêpe batter. |
Calcium | 90 mg | Some from milk (or dairy-free alternative) and leafy greens. |
Dietary Information
Diet Type | Is It Suitable? | Notes |
---|---|---|
Vegetarian | ✅ Yes | Ensure sauces used are vegetarian. |
Vegan | ⚠️ With modifications | Use plant-based milk, omit egg in crêpe, use vegan stir-fry oil. |
Gluten-Free | ⚠️ With flour swap | Use buckwheat or gluten-free flour blend for the crêpes. |
Dairy-Free | ✅ With milk swap | Use oat, soy, or almond milk in crêpe batter. |
Low-Carb/Keto | ❌ Not ideal | Crêpes are flour-based, but can use almond flour alternatives. |
High-Protein | ⚠️ Add protein | Add tofu, egg, or meat to boost protein levels. |
Serving Suggestions
- Serve hot with a side of leafy greens or a light soup.
- Drizzle with soy-sesame dressing or peanut sauce.
- Roll and slice into pinwheels for an elegant appetizer.
1 Comments
Wow..I like this new twist to crepe filling. Totally trying this
ReplyDelete