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| image & recipe @veggiezest.com |
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| image & recipe @veggiezest.com |
Serving 4 crepes
Cooking time 45 min
Ingredients:
For the crepe
1 cup whole wheat flour
1/2 cup milk
1/2 cup water
2 eggs
1 tsp basil (dry)
1 1/2 tsp parsley (dry)
1 tsp salt
For the stuffing
1 summer squash (cut into long strips- medium thickness)
4 medium size tomatoes (cut into rounds- medium thickness)
olive oil
salt
pepper
For garlic cream
1/2 cup whipping cream
3 cloves garlic
salt
1 tbs chives thinly chopped (optional)
Method:
In a blender put all the ingredients for crepe and pulse for a minute or till all the lumps are gone and the batter turns into a smooth consistency- let it rest till you prepare rest of the things. In a non-stick pan put some oil and cook tomatoes and summer squash in separate batches till they turn brownish on both the sides. You can also throw in the garlic cloves while you are cooking the tomatoes. Once cooked put it in a plate and sprinkle with some salt.
Lightly coat the surface of a round saute pan (8 inch) with butter or oil and on medium high ladle 1/4 of the crepe batter at once, spread it around the pan in circular movements and cook 2 minutes on each side.
For garlic cream, quickly whip the cream with a fork, add in salt, finely chopped garlic and chives. Assemble the crepe and serve with a generous dollop of garlic cream!
