Vegetable Crépes
Prep time: 1 hour
Cook time: 20 mins
Total time: 1 hour 20 mins
  • 1 1⁄2 cups milk
  • 2 tbsp butter, melted (plus more for greasing your pan)
  • 2 eggs
  • 1 cup flour
  • 1 tsp vegetable oil
  • 1⁄4 tsp salt
  • 1 tbsp olive oil
  • 3 medium zucchini, chopped
  • 1½ cups chopped white mushrooms
  • 1 jar Bertolli® Riserva Porcini Mushrooms & White Truffle Oil sauce
  • ½ cup shredded Mozzarella cheese
  1. Heat a medium non-stick skillet greased with butter over medium heat.
  2. Add the milk, butter, eggs, flour, vegetable oil and salt to a blender and blend about 1 minute, until batter is smooth.
  3. Pour about ¼ cup batter in the center of the skillet and swirl the batter all around the pan to coat.
  4. Cook for a few minutes, until the sides begin peeling upwards and you can easily flip over. Cook the other side for about 30 seconds.
  5. Repeat until all the batter is used up.
  6. In a separate skillet, heat the olive oil over medium heat.
  7. Cook the zucchini and mushrooms until soft and slightly browned, then add the Bertolli® Riserva sauce, reserving some to drizzle over the top later.
  8. Fill each crépe with a few tablespoons of the vegetable filling and roll up. Slice in half and place in a greased baking dish.
  9. Preheat the oven to 350 degrees F.
  10. Once all the crépes have been filled, cut in half, and stacked in the baking pan, top with the remaining sauce and cheese.
  11. Bake until cheese is melted, about 15-20 minutes.
Recipe by My San Francisco Kitchen at