Whole Wheat Crepe

Name: Whole Wheat Crepe
Yield: 10
Ingredients: For the batter; 2/3 cup ricotta cheese; 4 eggs; 1/4 cup whole wheat flour (30 g); 1 tablespoon olive oil; 1 pinch salt; 2 tablespoons milk; For the filling; 1 tablespoon butter; 2 cups zucchini and bell pepper, diced (260 g); 2 cups carrots, diced (240 g); 1/4 cup chopped fresh parsley; 1 tablespoon mustard; 3/4 cup plain yogurt; 1 tablespoon cornstarch; Salt to taste

1
For the batter
2
2/3 cup ricotta cheese
3
4 eggs
4
1/4 cup whole wheat flour (30 g)
5
1 tablespoon olive oil
6
1 pinch salt
7
2 tablespoons milk
8
For the filling
9
1 tablespoon butter
10
2 cups zucchini and bell pepper, diced (260 g)
11
2 cups carrots, diced (240 g)
12
1/4 cup chopped fresh parsley
13
1 tablespoon mustard
14
3/4 cup plain yogurt
15
1 tablespoon cornstarch
16
Salt to taste

Ingredients

1
For the batter
2
2/3 cup ricotta cheese
3
4 eggs
4
1/4 cup whole wheat flour (30 g)
5
1 tablespoon olive oil
6
1 pinch salt
7
2 tablespoons milk
8
For the filling
9
1 tablespoon butter
10
2 cups zucchini and bell pepper, diced (260 g)
11
2 cups carrots, diced (240 g)
12
1/4 cup chopped fresh parsley
13
1 tablespoon mustard
14
3/4 cup plain yogurt
15
1 tablespoon cornstarch
16
Salt to taste

Directions

1
Make the batter: combine all ingredients in a processor or blender
2
Let it rest for 15 minutes
3
In an 18 cm non-stick skillet, greased with butter, make the crepes using 3 tablespoons of batter
4
Spread and flip to brown on both sides
5
Repeat until all the batter is used up. Reserve
6
Make the filling: melt the butter in a large skillet and add the vegetables
7
Cook for 10 minutes over medium heat, stirring occasionally, until the vegetables are tender
8
Remove from heat and stir in the mustard
9
Add the yogurt and cornstarch, and mix with the reserved vegetables
10
Simmer over low heat, stirring constantly, until the mixture thickens
11
Season to taste