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Vegetables and Cream Cheese Crepes

Cream Cheese with Blue Cheese | Cream Cheese with Herbs | Low Fat Cream Cheese | Regular Cream Cheese | Cream Cheese with Tomato

INGREDIENTS
3.5 oz/100 g of cream cheese (regular/low-fat/herbs/tomato/blue)
Crepes batter:
- 4.2 fl oz/125 ml of milk
- 1.8 oz/50 g of flour
- 0.9 oz/25 g of butter
- 1 egg
Stuffed:
- 3.5 oz/100 g of onion
- 3.5 oz/100 g of red pepper
- 3.5 oz/100 g of green pepper
- 2.6 oz/75 g of mushrooms
- Olive oil
- Salt

PREP TIME: 45 minutes
INGREDIENTS for 4:

Vegetables and Cream Cheese Crepes

Cream Cheese with Blue Cheese | Cream Cheese with Herbs | Low Fat Cream Cheese | Regular Cream Cheese | Cream Cheese with Tomato

INSTRUCTIONS:
1. Blend all ingredients needed to prepare the batter. Refrigerate for 30 minutes.
2. Chop onions, red and green pepper. Place them in a skillet with olive oil and sauté them with a pinch of salt. Once sautéed, add mushrooms.
3. Heat a non-stick skillet and add some butter.
4. Remove batter from refrigerator. Add ¼ of batter to cover bottom with batter. Cook till bottom is lightly browned and turn. Repeat with remaining batter.
5. Top crepes with vegetables and cheese. Fold till you get a square shape.

SUGGESTIONS:
Prepare extra quantity of batter. Substitute zucchini, eggplant in place of peppers if preferred.

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