This savory vegetable crepe bum is a perfect dish for any time of the day. It combines a soft and fluffy crepe with a flavorful vegetable filling.
Ingredients:
For the Crepe Batter:
- 1 cup of water (200 ml)
- 1.5 cups of milk
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 pack dry yeast
- 2 eggs
- 3 cups wheat flour
For the Filling:
- 4 sharp peppers
- 1 potato
- 2 tomatoes
- Sausage (amount to taste)
Instructions:
1. Prepare the Crepe Batter:
- Activate the Yeast:
- In a small bowl, combine 1 cup of warm water, 1 tablespoon of granulated sugar, and 1 pack of dry yeast. Stir well and let it sit for about 5-10 minutes until the mixture becomes frothy.
- Mix Wet Ingredients:
- In a large mixing bowl, combine 1.5 cups of milk, 2 eggs, and the yeast mixture. Mix well until fully combined.
- Add Dry Ingredients:
- Gradually add 3 cups of wheat flour and 1/2 teaspoon of salt to the wet mixture, stirring continuously to avoid lumps. The batter should be smooth and slightly runny. Cover the bowl with a clean cloth and let the batter rest in a warm place for about 1 hour until it doubles in size.
2. Prepare the Filling:
- Prepare Vegetables:
- Dice 4 sharp peppers, 1 potato, and 2 tomatoes. Cut the sausage into small pieces.
- Cook Filling:
- In a medium skillet, sauté the diced peppers, potato, and sausage over medium heat until they are tender and cooked through. Add the diced tomatoes last and cook until they are soft and combined with the other vegetables. Season with salt and pepper to taste.
3. Cook the Crepes:
- Heat a Pan:
- Preheat a non-stick skillet or crepe pan over medium heat and lightly grease it with a little oil or butter.
- Make Crepes:
- Pour a ladleful of the crepe batter into the pan and swirl it around to form a thin, even layer. Cook the crepe for about 1-2 minutes on each side or until it is golden brown and cooked through. Repeat until all the batter is used.
4. Assemble the Crepe Bums:
- Fill Crepes:
- Place a spoonful of the vegetable and sausage filling onto each crepe. Fold the crepe over the filling to form a pocket or roll.
5. Serve:
- Serve the crepes warm. They can be enjoyed on their own or with a side of your favorite dipping sauce or salad.
Helpful Tips:
- Consistency: Ensure the batter is smooth and free of lumps for the best texture.
- Resting Time: Allowing the batter to rest helps it become airy and light.
- Non-stick Pan: Using a non-stick pan makes flipping the crepes easier.
Serving Suggestions:
- With Sauce: Pair with a yogurt or sour cream dipping sauce.
- As a Meal: Serve alongside a fresh green salad for a complete meal.
- For Brunch: Great for a savory brunch option with a side of fruit.
FAQs:
Q: Can I use different vegetables?
A: Yes, feel free to use any vegetables you like or have on hand.
Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter the night before and refrigerate it. Let it come to room temperature before cooking.
Q: Can I freeze the crepes?
A: Yes, you can freeze cooked crepes. Stack them with parchment paper in between and store in an airtight container. Reheat before serving.
Preparation and Cooking Time:
- Prep Time: 20 minutes (plus 1 hour for batter resting)
- Cooking Time: 30 minutes
- Total Time: 1 hour 50 minutes
Nutritional Information:
- Calories: Approximately 250 kcal per crepe (varies with filling quantity)
- Servings: 10-12 crepes
Enjoy making and savoring these delicious, soft vegetable crepe bums!
Recipe Card
Delicious Soft Vegetable Crepe Bum Recipe
This savory vegetable crepe bum is a perfect dish for any time of the day. It combines a soft and fluffy crepe with a flavorful vegetable filling.
Ingredients
For the Crepe Batter:
- – 1 cup of water 200 ml
- – 1.5 cups of milk
- – 1/2 teaspoon salt
- – 1 tablespoon granulated sugar
- – 1 pack dry yeast
- – 2 eggs
- – 3 cups wheat flour
For the Filling:
- – 4 sharp peppers
- – 1 potato
- – 2 tomatoes
- – Sausage amount to taste
Instructions
1. Prepare the Crepe Batter:
- – Activate the Yeast:
- – In a small bowl, combine 1 cup of warm water, 1 tablespoon of granulated sugar, and 1 pack of dry yeast. Stir well and let it sit for about 5-10 minutes until the mixture becomes frothy.
- – Mix Wet Ingredients:
- – In a large mixing bowl, combine 1.5 cups of milk, 2 eggs, and the yeast mixture. Mix well until fully combined.
- – Add Dry Ingredients:
- – Gradually add 3 cups of wheat flour and 1/2 teaspoon of salt to the wet mixture, stirring continuously to avoid lumps. The batter should be smooth and slightly runny. Cover the bowl with a clean cloth and let the batter rest in a warm place for about 1 hour until it doubles in size.
2. Prepare the Filling:
- – Prepare Vegetables:
- – Dice 4 sharp peppers, 1 potato, and 2 tomatoes. Cut the sausage into small pieces.
- – Cook Filling:
- – In a medium skillet, sauté the diced peppers, potato, and sausage over medium heat until they are tender and cooked through. Add the diced tomatoes last and cook until they are soft and combined with the other vegetables. Season with salt and pepper to taste.
3. Cook the Crepes:
- – Heat a Pan:
- – Preheat a non-stick skillet or crepe pan over medium heat and lightly grease it with a little oil or butter.
- – Make Crepes:
- – Pour a ladleful of the crepe batter into the pan and swirl it around to form a thin, even layer. Cook the crepe for about 1-2 minutes on each side or until it is golden brown and cooked through. Repeat until all the batter is used.
4. Assemble the Crepe Bums:
- – Fill Crepes:
- – Place a spoonful of the vegetable and sausage filling onto each crepe. Fold the crepe over the filling to form a pocket or roll.
5. Serve:
- – Serve the crepes warm. They can be enjoyed on their own or with a side of your favorite dipping sauce or salad.