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Cat Cora’s Mediterranean Crepes

Cat Cora’s Mediterranean Crepes

Serves 4-6


1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
Salt to taste
I cup broccoli florets
1 cup cauliflower florets
1/2 cup red bell pepper
1 cup chickpeas
1/2 cup onion, diced
1 tablespoon chopped fresh thyme or oregano
1/2 cup Kalamata olives, halved
1/4 cup shredded mozzarella cheese
1/4 feta cheese
1 cup plain Greek yogurt
1 tablespoon fresh chopped dill
Salt to taste



In a large mixing bowl, stir together the flour and the eggs. Slowly add in the milk water. Lastly, add in the salt and stir until everything is mixed. Heat a small-medium sized skilled and pour mixture into the skillet until it covers the bottom, as if you were making pancakes.
Wait approximately 1 minute and then, using a spatula, flip over the crepe until both sides are cooked. Continue this process until the crepe mixture is used up. After the crepes are made, place broccoli, cauliflower, peppers, onion, into a skillet with the olive oil and cook until slightly browned about 5-6 minutes. Add in chickpeas and Kalamata olives, cook 1-2 minutes.
To make yogurt, dill and salt and blend well.
Take one of the crepes and add in vegetable mix, add some of the mozzarella and feta cheese. Fold crepes and serve warm with yogurt sauce.

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