Whole Wheat Crepes with Mixed Vegetables and Feta

Here’s a healthy and tasty recipe for whole wheat crepes with mixed vegetables and feta. This version includes an Italian touch in flavor and preparation method.

Ingredients for the crepes:

• 100 g of whole wheat flour
• 2 eggs
• 300 ml of milk
• A pinch of salt
• Extra virgin olive oil, as needed to grease the pan

Ingredients for the filling:

• 200 g of mixed vegetables (zucchini, peppers, spinach, etc.)
• 150 g of feta cheese
• Salt and pepper, to taste
• Aromatic herbs (basil, thyme or oregano), to taste
• Extra virgin olive oil for sautéing the vegetables

Preparation

1. In a suitable container, mix the whole wheat flour with the eggs, gradually adding the milk to prevent lumps. Add a pinch of salt and let the batter rest for about 30 minutes.
2. Meanwhile, wash and chop the vegetables into small pieces and lightly sauté them in a pan with a drizzle of extra virgin olive oil, seasoning with salt and pepper to taste. If desired, you can add aromatic herbs to enhance the flavor.
3. Crumble the feta and combine it with the cooked vegetables, letting the mixture cool down.
4. Heat a non-stick pan and lightly grease the surface with some oil. Pour a ladle of crepe batter into the pan and tilt the pan to spread it evenly. Cook until golden brown, then flip the crepe and cook the other side. Repeat for the rest of the batter.
5. Stuff each crepe with the mix of vegetables and feta, then roll up or fold like a portfolio.
6. Serve hot, perhaps with a raw drizzle of extra virgin olive oil or, if you prefer, complement the dish with a lightly spiced tomato sauce.

Curiosity

Crespelle, in Italian cuisine, are similar to French crêpes and can be served both sweet and savory. The whole wheat version proposed here offers a higher intake of fiber and a slightly more rustic taste compared to crepes made with white flour.

Enjoy your meal and experiment with seasonal vegetables for always new and delicious variations!