TOMATO AND VEGGIE CREPES

 

INGREDIENTS

  • 1 head of broccoli
  • 1 bag of spinach
  • 4 cloves of garlic
  • 1 yellow onion
  • 5 strips turkey bacon
  • 5 tomatoes
  • 1 Danbo cheese
  • 1/2 cup scallions
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Blanch the broccoli.
  2. Cook turkey bacon strips in a medium-sized pan, leaving whatever fat is remaining. Remove when cooked from pan and pat down with a paper towel. Once cooled, chop into bite-size pieces.
  3. In the same medium-sized pan, turn heat to medium-high and add a teaspoon of olive oil.
  4. After the olive oil has heated a bit, add minced garlic and diced onion. Cook until translucent.
  5. Add spinach and sauté. When the spinach is almost done, add the already blanched broccoli.
  6. Turn heat to low and add 5 diced tomatoes and the cooked bacon.
  7. Shred block of Danbo cheese and set aside.
  8. Once the filling has been made, you can get started on the crepes!
  9. At this point, turn oven to 350F.
  10. Mix batter together and let rest (covered) in the refrigerator for up to an hour.
  11. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  12. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  13. Fill the crepes as they are coming off the stove. Add about two heaping tablespoons of filling and a small handful of shredded cheese. Transfer them to a baking dish and fold either quesadilla style or rolled like an enchilada.
  14. After the crepes are all finished, cover them with shredded Danbo cheese and bake until the cheese is bubbly.
  15. Top with diced scallions.

Danbo Cheese

Extra Virgin Olive Oil