I am a big vegetable lover! That’s true! I like to roast seasonal vegetables and serve them with different dips. I love to make green salads: it’s always like a game for me, which vegetables to combine for next time. But let’s talk about roasted vegetables today.
Every Saturday (or Sunday) is my Market day. I go to the local farmer’s food market, choose vegetables, fruits, herbs and other things. I spend a lot of my time for this. I hate shopping, but food markets are my especially treasured moments (this’s why I like to make these choosing-buying thing alone). Today I’ve bought some amazing vegetables for roasting, and made crepes! I mixed these things together and enjoyed a beautiful breakfast. It might be a brilliant lunch too if you want!
I don’t like to waste a lot of my time for cooking in morning, that’s why I make my breakfasts around 20-30 minutes (average).
I’m also not that person who usually must to run to work with a sandwich in one hand and coffee take away in other. I like to think about what I eat for breakfast. A know that breakfast is the most important meal of the day. I can talk about this fact endlessly.
Crepes filled with roasted vegetables
FOR CREPES: 120 g all-purpose flour 1/2 tsp sugar 1/4 tsp salt 1 egg 2 egg yolks 250 ml milk 40 g butter thyme (optional)
FOR FILLING: 1-2 zucchini 1 big onion 1 sweet pepper broccoli 6-7 mushrooms tomatoes ... or any seasonal vegetables you like
As I told, prepare the batter at the evening beforehand. Melt the butter and let cool a little. Mix the flour, sugar and salt in the big bowl. In other bowl mix milk, eggs and egg yolks. Stir together dry mix and liquid. Pour slowly the melted butter. Whisk the batter often to avoid flour lumps. I use my steel whisk only, but it takes more time than using a hand mixer. Then put the batter into the fridge.
I make this batter for savoury stuffed crepes only, because it’s pretty nourishing and I have more light recipe for sweet ones. I share them a bit later!
Wash your vegetables well, cut them into not very small pieces (I usually cut zucchini into rounds, the rest into large cubes). Preheat your oven to 200 degrees. Place baking tray with oiled paper and place cut veggies on it. Sprinkle with salt, pepper and olive oil. Bake for about 20 minunes until they become golden-brown.
Get your batter from the fridge. I like to add some of my favourite herbs into the batter. It’s pretty good idea for savoury crepes, just try it! After you have taken the batter from fridge, add a little thyme leaves into it and mix. Heat a crepe pan (ideally it should be an iron pan with shallow rise at the edges to keep your batter in place, but if you don’t have one, you can use any pan you have!). I don’t use any fat before frying – it’s not necessary when you’ve added butter before. Just add some batter into dry heated pan, hold it and quickly swirl until the batter covers the pan. Cook at the medium heat until the edges of crepe will be golden (about minute), flip it and cook for 20-30 seconds on the other side. Continue with the rest of the batter.
Remove the roasted veggies. Oh, god, I love this moment! The roasted veggies smell heavenly!
Place some of the veggies on each crepe, add a little greek yoghurt and serve warm.