Recipe: Cheesy Vegetable Crepes with Bisquick Crepes (1977)

CHEESY VEGETABLE CREPES

Bisquick Crepes (recipe follows)
2 medium zucchini, coarsely chopped
4 green onions (with tops), sliced
1/2 cup chopped green bell pepper
1/4 teaspoon instant minced garlic
2 tablespoons vegetable oil
2 tomatoes, peeled and coarsely chopped
1/2 teaspoon salt
1 cup grated Parmesan cheese

Prepare crepes.

Cover and cook zucchini, onions, bell pepper and garlic in oil in 10-inch skillet over medium heat 3 to 5 minutes or until vegetables are crisp- tender; remove from heat. Stir in tomato; sprinkle with salt. Cover and let stand 2 to 3 minutes.

Spoon filling onto crepes. Sprinkle with half of the cheese; roll up. Place in oven- proof or microwavable dish; sprinkle with remaining cheese.

Heat uncovered in 350 degree F oven 10 to 12 minutes or until hot.

BISQUICK CREPES
(Makes bout 12 crepes)

1 cup Bisquick baking mix
2 eggs
3/4 cup milk

Lightly grease 6- or 7-inch skillet; heat until hot. Beat Bisquick baking mix, eggs and milk with hand beater until smooth.

For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes, placing paper towel between them. Keep crepes covered to prevent them from drying out.

TO MAKE CREPES AHEAD:
Crepes can be frozen for up to 3 months. Stack cool unfilled crepes with waxed paper between. Wrap in aluminum foil or place in airtight plastic bag; label and freeze. Thaw at room temperature about 1 hour or in refrigerator 6 to 8 hours.

High Altitude Directions (3500 to 6500 feet): For all fillings, heat oven to375 degrees F.

Makes 6 servings (2 crepes each)
Source:
Magazine insert: Bisquick Fresh Summertime Recipes, General Mills, 1977