Fill em’ up

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.

CLICK HERE to check out the recipe and find out how she fills them.

Enjoy!

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One thought on “Fill em’ up

  1. That sounds delish. I haven’t made crepes in a long time, and I have never made them with a savory filling. Thanks for the inspiration! Xxxo 🙂

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