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
- Heat a medium non-stick skillet greased with butter over medium heat.
- Add the milk, butter, eggs, flour, vegetable oil and salt to a blender and blend about 1 minute, until batter is smooth.
- Pour about ¼ cup batter in the center of the skillet and swirl the batter all around the pan to coat.
- 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.
- Repeat until all the batter is used up.
- In a separate skillet, heat the olive oil over medium heat.
- Cook the zucchini and mushrooms until soft and slightly browned, then add the Bertolli® Riserva sauce, reserving some to drizzle over the top later.
- Fill each crépe with a few tablespoons of the vegetable filling and roll up. Slice in half and place in a greased baking dish.
- Preheat the oven to 350 degrees F.
- Once all the crépes have been filled, cut in half, and stacked in the baking pan, top with the remaining sauce and cheese.
- Bake until cheese is melted, about 15-20 minutes.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/vegetable-crepes/
3.4.3174