Here’s a very easy, delicious, and economical vegetable filling for Happy Crepes, Emi Style. If you cover the pan while cooking, you’ll use less oil – and that makes this filling very low fat, too!
INGREDIENTS
2 cups of broccoli, chopped into small florets
1/2 cup finely chopped carrots
1/4 cup onion, chopped
1 tablespoon mild olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt (or to taste)
Some chopped fresh herbs (optional, but very good)
1 tablespoon grated parmesan (optional)
Heat the oil in a large skillet on medium heat. Then saute the onion gently until soft (you may need to turn down the heat). Then add the broccoli, carrots, and lemon juice. Cook for a minute or two uncovered, then cover and cook until soft or to your taste (I like my veggies well done, but you may like them medium or even rare!). Add the herbs and cheese, if you’re using them (2 tablespoons of julienned basil is especially good).
Preheat the oven to 350 degrees. Oil a 9×13 casserole. If you made Happy Crepes ahead of time and refrigerated them, reheat them slightly by placing each pancake on a plate, covering with a paper towel, and popping in the microwave for about 5-10 seconds. Spoon some veggie filling on the pancake, fold in half, then in half again, to make a triangle.
Lay each pancake in the pan, and If you wish, you can sprinkle a little more cheese of your choice over all of them. Cover the pan tightly with foil – this is important, it prevents the pancakes from drying out. Heat in the oven for about 15 minutes. Serve hot, and enjoy the rave reviews!