Finding vehicles for vegetables can be fun.
There’s the staples that my hubby and I utilize weekly – Quinoa pasta, baked potatoes and corn tortillas.
But then there are times we want to get creative to keep things fresh and interesting.
The latest vehicle I attempted: crepes.
You can stuff them with anything and they taste so good. Plus, they sound fancy.
This recipe makes about 8 – 10 gluten-free crepes.
I stuffed them with roasted vegetables and topped them off with that vegan avocado pesto sauce I recently wrote about.
I had hoped this would be a quick and easy dinner but crepes are more time-consuming than I thought so definitely plan ahead. After you make the batter, each crepe takes about four minutes, then I popped them in the oven after they were stuffed so they were all toasty warm afterward.
Unfortunately, we stuffed our faces so fast I didn’t take any pictures.Fail, I know but I wanted to share the recipe anyway.
This one comes from Nicole from Gluten-free on a Shoe String. They are super good. I skipped the milk and used unsweetened almond milk instead, which worked well.