Veggie Crepes

Wow this month flew by!  I don't know how it happened, but it is already time for another Secret Recipe Club reveal.

This month I got to check out Kirsten's Kitchen.  Kirsten's blog is filled with a wonderful assortment of vegan recipes, you can find recipes for everything from breakfast to dinner!

I wanted to make the Vegan Sheefa she made for last month's SRC, they look absolutely delicious.  I don't know if I will make the vegan or meat version - either way I am guessing they are going to be delicious.  Since Kristen just made them for last month's reveal I decided to keep hunting around.  

After much hunting and pinning I finally settled on the veggie filled crepes.  It has been a long time since I made crepes and while we usually fill them with cheese or nutella I loved the idea of filling them with fresh crisp veggies.

Once I had decided on what to make I passed the actual work part on to Will and Mike.  The girls and I were out for the day, so the boys had dinner duty and they came up with a wonderfully tasty meal.

 They used regular milk instead of soy and added some leftover chicken to the filling selections.  Mike also made a wonderful Asian influenced dipping sauce, it was a wonderfully simple and tasty meal.

Crepes
1 cup flour
1 1/4 cup milk
1 tsp. sea salt
1 Tbsp. olive oil, plus additional oil for the pan

Combine all ingredients, whisk together until smooth.
Rub a small amount of oil on the bottom of  a crepe pan, or small saute pan.  Place over medium heat, let pan heat for about 3 minutes.  Add a small ladle of batter, rotate pan so entire bottom surface is covered with batter, should be almost see through.  Let cook for about 2-3 minutes then flip.  Repeat with remaining batter.

To see other great recipes from Secret Recipe Club members, visit the links below!

Beet and Carrot Jam   Garlic Cheddar Biscuits   Guinness Chocolate Cupcakes   Dill Mashed Potatoes   Chewy Lemonhead Sugar Cookies   Pretzel Nutella Chunk Cookies   Slow Cooker Baby Back Ribs   Mango Coconut Muffins   Fudgy Nutella Brownie Bites   Lemon Buttermilk Cake/Strawberry Coulis   Veggie Crepes   Meatless Mexican Stuffed Peppers   Chicken Apple & Cheese Muffins   Sriracha Peanuts   Life of a Modern Housewife   Yogurt Panna Cotta   Cheddar and Green Chile Cornbread Muffins   Ham, Swiss & Spinach Rosti   Goulash   Chocolate-Coconut Balls (Gluten & Dairy Free)   Nutella-Filled Vanilla Cookies   Sesame-Soy Meatballs   Pasta Primavera   Orange Wheat Berry Salad   Carrot Cake Ice Cream   Choco-cado smoothie   Sweet Potato Spice Cake with Cinnamon Honey Glaze   Spicy Baby Bok Choy and Tofu Stir-Fry   Chocolate Raspberry Shortbread Bars   Spicy Soy Chorizo Soft Tacos   Orange Cheesecake Cookie Cups   Pumpkin and Apple Muffins   Cobb salad { vegan }   Bulgarian Cheese Bread   pasta with tomatoes & arugula & grapefruit cookies   Easter Kit Kat Cake   Artichoke Bread   Pumpkin Spice Latte   Bread Machine Monkey Bread   Quick Chocolate Pudding   Asparagus Pesto Pasta with Roasted Asparagus   Fifteen Minute Dinner Rolls   Irish Cottage Pie   Mushroom Gruyere Tart   Roasted Linguine with Broccoli   Chow-duh, Biscuits, and Chocolate!! YUM!   Quinoa Stuffed Tomatoes   Chewy Peanut Butter Chocolate Bars   Red Lentil Dahl   Angela Roberts   Healthy Apple Oats Cheesecake Bars   Lime Squares (GF)   Beef, Bean & Cheese Casserole   Overnight Refrigerator Oatmeal with Berries   Asian Cabbage Salad   French Lemon Yoghurt Cake   Loaded Potato Soup   Quinoa Vegetable Soup

(Cannot add links: Registration/trial expired)