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.
Budino in Italian means pudding but this is more like a molten cake, moist and almost gooey in the middle when served warm from the oven. I like to serve the budino with a scoop of homemade Banana Chocolate-Chunk Ice Cream (in my cookbook, Cooking From the Hip), but it's also great with creme anglaise and fresh raspberries or strawberries.
