Carrot and Cheese Stuffed Crepes

Delight in these savory crepes filled with a creamy mixture of grated carrots and cheese. Perfect for a light lunch or a delightful appetizer!

Steps

In a bowl, whisk together the egg, milk, flour, and salt until smooth to make the crepe batter. Heat a non-stick skillet over medium heat and lightly grease it with olive oil. Pour a small amount of batter into the skillet, swirling to cover the bottom evenly. Cook for about 1-2 minutes until the edges lift, then flip and cook for another minute. In a separate bowl, mix the grated carrots, cream cheese, shredded cheese, salt, and pepper. Spread a spoonful of the carrot and cheese mixture onto one half of each crepe, fold over, and cook for an additional minute to warm through. Serve warm, garnished with chopped parsley if desired.

1 large egg 1/2 cup milk 1/2 cup all-purpose flour 1/4 tsp salt 1/2 cup grated carrots 1/4 cup cream cheese, softened 1/4 cup shredded cheese (cheddar or mozzarella) 1 tbsp olive oil Salt and pepper to taste Chopped parsley for garnish (optional)