What’s Cooking? Savory Crepes With Stir Fried Vegetables

CRÊPES (Makes around 10)

Recipe courtesy of Maryam Khan.

Ingredients:

  • 1 cup of flour
  • 1 cup of milk (regular or soy milk)
  • 1 egg
  • Olive oil (add for greasing the pan)

Method:

*Prep time: about 10 minutes. *Cook time: about 45 minutes.

  1. Put flour in a medium-sized bowl and add the milk, stirring in gradually.

  2. Add egg to the flour mixture.

  3. Whisk together well ( use a fork if you don’t have a whisk).

  4. Cover and put in the fridge for 30 minutes.

  5. When ready, turn on your stove to medium-low heat and add a little olive oil to a small frying pan. Let it heat for 5-10 seconds.

  6. Add one ladle full of batter to the pan. Swirl it around and let it cook on medium heat.

  7. When the crepe is slightly browned on the bottom (or when you can comfortably fit a spatula under it) flip and let it cook on the other side until light brown.

  8. Remove from pan and set on a plate.

  9. Repeat steps 6-8, adding more oil as needed.

*Making crepes takes time,  so I usually do them the night before and have them for breakfast and dinner.

**These are unsweetened crepes so they can be used for savory and sweet dishes. The following filling is a savory, cooked filling, but you can always go simple with ham and cheese or jam and peanut butter.

STIR FRIED VEGETABLES FILLING

Ingredients:

  • 1 bell pepper – cut into strips
  • 1 carrot – cut into strips
  • 1 onion – sliced or chopped
  • 2 inches courgette – cut into strips
  • 1 broccoli – small, chopped
  • 1 handful mushrooms – cut into slices
  • 1 tsp. Herbs if you have them: basil, parsley, thyme
  • A pinch of chili flakes
  • Salt (to taste)
  • Pepper (to taste)
  • 1 tbsp. Olive oil

Method:

  1. Cut up all vegetables and set aside.

  2. Add oil to a large frying pan along with your herbs, garlic and chili flakes. (If you want to use a small pan, halve the oil, and you may need to cook in batches).

  3. Cook for 1 minute over low heat. Stir frequently.

  4. Add the onions and carrots. Turn to medium-high and let it cook for about 5-7 minutes. Stir occasionally.

  5. Add the peppers and courgette and cook for another 5- 10 minutes. Turn to high heat, if needed. Stir occasionally.

  6. Once the peppers and courgette are slightly soft, add the mushrooms and broccoli.

  7. When everything is soft and slightly browned, scoop some into a crepe and enjoy.

*You can  garnish with cheese or add meat after step 2; cook for a few minutes, then continue with steps 3-6.

**You can also add a tin of diced tomatoes and some tomato paste to serve on pasta.

About Maggie O'Driscoll

Maggie O’Driscoll is a joyful young woman who is always happy to help her fellow teachers. Hailing from Dublin, Ireland, this cheerful lady arrived in Korea in June of 2012. At university she earned her degree in Speech Communication. In Korea, everyone knows Maggie for her cooking and her love of all things book related. She also enjoys writing, crafts, photography, and of course, travel. View all posts by Maggie O'Driscoll →

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