CREPELLE WITH VEGETABLES CREPES WITH VEGETABLES
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Vegetable Crepes LOW CALORIES
Ingrediants
mixed vegetables you prefer
CREPES
3 eggs 300 ml milk 6 tablespoons of flour
salt and cooked vegetables
STUFFED
250 grams ricotta
vegetables
salt and pepper
30 gr cheese
BECHAMEL
500 ml milk
45 gr corn starch
salt
First you have to choose half a kilo of vegetables you prefer and cut them very small or grate.
In a saucepan, a little oil, salt, pepper and cook for 20 minutes with the lid on, if necessary add a tablespoon of water.

Make the batter for the crepes.
3 eggs, 6 tablespoons of flour, mix well and add 100 grams of milk little by little.

Make the light béchamel, 500 ml of skimmed milk and 45 grams of cornstarch mixed with the cold milk, put to boil, a little salt, always stir, and when it boils it is cooked.

The filling, put half of the cooked vegetables in the batter and mix half with 250 grams of ricotta, salt and pepper, and if you need two ladles of bechamel, add a little cheese if you want, 20 grams.

Make crepes

Now spread the crepes on the table and divide the filling into equal parts.
Roll up the crepes
Place two ladles of béchamel on the bottom of a pan, add the stuffed crepes and place the remaining béchamel on top of the crepes.
Cook in the oven at 180 ° C for 30 minutes
Magic



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