For the batter
1/3 cup whole wheat flour (30 g)
4 eggs
2/3 cup ricotta cheese
1 tablespoon olive oil
1 pinch of salt
2 tablespoons milk
For the filling
1 tablespoon butter
2 cups zucchini and yellow squash, diced (260 g)
2 cups carrots, diced (240 g)
1/4 cup chopped green pepper
1 teaspoon mustard
3/4 cup plain yogurt
1 tablespoon cornstarch
Salt to taste
For the batter
1/3 cup whole wheat flour (30 g)
4 eggs
2/3 cup ricotta cheese
1 tablespoon olive oil
1 pinch of salt
2 tablespoons milk
For the filling
1 tablespoon butter
2 cups zucchini and yellow squash, diced (260 g)
2 cups carrots, diced (240 g)
1/4 cup chopped green pepper
1 teaspoon mustard
3/4 cup plain yogurt
1 tablespoon cornstarch
Salt to taste
Prepare the batter: combine all ingredients in a processor or blender
Let it rest for 15 minutes
In an 18 cm non-stick skillet, greased with butter, make the crepes using 3 tablespoons of the batter
Fry until golden brown on both sides and repeat until all the batter is used up. Reserve
Prepare the filling: melt the butter in a large skillet and add the vegetables
Cook for 10 minutes over medium heat until the vegetables are tender
Remove from heat and add the mustard, yogurt, and cornstarch
Mix well
Heat again over medium heat and cook until the mixture thickens
Taste and adjust seasoning as needed
Preheat the oven to 180°C (moderate)
Fill the crepes with the filling, roll them up, and place them in a refrigerator
Dribble with a little olive oil on top and bake for 10 minutes or until warm
