Cheesy Vegetable Crepes
|Vegetable filling||1 Cup (16 tbs)|
|Vegetable oil||2 Tablespoon|
|Zucchini||2 Medium, coarsely chopped (3 to 4 cups)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Green onions||4 Medium, sliced|
|Instant minced garlic||1⁄4 Teaspoon|
|Tomatoes||2 Medium, chopped (1 1/2 cups)|
|Original mix||1 Cup (16 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Parmesan cheese||1 Cup (16 tbs), grated|
1. In 10-inch skillet, heat oil over medium heat. Cover and cook zucchini, bell pepper, onions and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat. Stir in tomatoes. Sprinkle with salt. Cover and let stand 2 to 3 minutes.
2. Lightly grease 6- or 7-inch skillet; heat over medium-high heat. Stir Bisquick mix, milk and eggs in medium bowl with wire whisk or fork until blended.
3. Heat oven to 350°F. For each crepe, pour 2 tablespoons batter into hot skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes, placing waxed paper between, as you remove them from skillet. Keep crepes covered to prevent them from drying out.
4. Spoon filling onto crepes. Sprinkle half of cheese over filling on crepes; roll up crepes. Place seam sides down in ungreased 11x7-inch (2-quart) glass baking dish. Sprinkle with remaining cheese. Bake uncovered 10 to 12 minutes or until hot.
High Altitude (3500-6500 ft): Heat oven to 375°F.