Grilled Vegetable Crepes

A wonderful crepe recipe featuring Sweet Red Pepper Cream Cheese Spread.

Ingredients

Directions
1. Mix eggs with a hand mixer in a medium bowl. Continue mixing and add salt, vegetable oil, milk and lemon zest. Continue to mix and slowly add flour until batter forms. Batter should be slightly thinner than pancake batter. Add more milk if too thick and more flour if too thin.
2. Heat a non-stick skillet over medium flame and spray with cooking spray (or brush with melted butter). Pour a 1/4 – 1/3 cup of batter into pan and rotate pan to form a circle of even consistency. Cook 3-5 minutes until lightly browned on underneath, then flip and cook 3-5 minutes on other side. Repeat steps until all crepes are made.
3. Lightly brush vegetables with olive oil on both sides and sprinkle with salt and pepper. Grill vegetables until tender, remove and cut into julienne pieces.
4. To assemble, lay crepes flat on a plate and spread with some Sweet Red Pepper Cream Cheese Spread. Pile some julienne grilled vegetables on 1/4 of circular crepe. Fold crepe in half and then in half again to form a triangle.