Vegetable crepe is one of the most delicious crepes and crepe is different from pancakes. Maybe just being French made it an art by making crepe thin. Crepes are part of the national food of France. Buckwheat was introduced in northern France around the 12th century, after which crepes, porridge and pancakes were invented. Legend has it that a housewife in Britain accidentally spilled some thin porridge on the stove and discovered crepe through this mistake. In vegetable crepes, you can use a variety of your favorite vegetables. Today in cook plans , we will teach you very delicious vegetable crepes. Join us.
- Eggs: 4 pieces
- White flour: 1 cup
- Milk: 3/4 cup
- Grated carrots: 1/4 cup
- Chopped onion: 1/4 cup
- Chopped parsley: 1/4 cup
- Finely chopped bell pepper: 1/4 cup
- Salt and pepper: To the extent necessary
- Butter or oil for greasing the frying pan: To the extent necessary
First, grate and chop all the said ingredients and set aside. Break the egg into a bowl and beat well with a hand mixer. Then add all the vegetables mentioned in the recipe and mix well with a mixer.
Sift the flour that we have already sifted once, gradually and gradually to the ingredients and stir. You should not add flour all at once, otherwise the flour will become lumpy. Finally, add milk to the yeast and stir to dilute the crepe yeast.
Grease the inside of the pan with some butter or oil with a fine brush, be sure to use a non-stick pan. Put the frying pan on the heat to heat. When the frying pan is well heated, pour a ladle of crepe material into the frying pan and turn the frying pan to get all the crepe material in a thin layer inside the frying pan. Wait a few minutes for the crepe to bubble when this happens. Turn over the other side of the crepe and let it cook well. Our vegetable crepe is ready. You can also put your favorite vegetables inside the crepes and eat them with ketchup or mustard sauce.