Crepes Stuffed with Bean Salad

Ingredients

• Flour6 tablespoon (48 g)
• Milk1/3 cup (79 ml)
• Egg1 count (55 g)
• Beans1/2 cup (100 g)
• Corn1/4 cup (43 g)
• Parmesan Cheese1 tablespoon (5 g)
• Lettuce1/2 cup (18 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Tomato1/4 count (33 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans. Separately, you can use lettuce, spinach or a combination of leafy greens.

2. 2

   Step 2

   Place the corn in a pot of boiling water and boil for 12-15 minutes. Once done, remove, drain and set aside.

3. 3

   Step 3

   Separately, mix the milk, egg and flour in a bowl.

4. 4

   Step 4

   Heat a non-stick pan over high heat. Once heated, pour the mixture in two or three servings in order to obtain two or three crepes.

5. 5

   Step 5

   If you do not have this type of pan, add some oil.

6. 6

   Step 6

   Lower the heat to medium and once the bottom part has set, flip the crepe and let it cook for a few seconds. Repeat the process until there is no more mixture left.

7. 7

   Step 7

   Chop the lettuce with the tomato and mix with the beans, corn and Parmesan cheese.

8. 8

   Step 8

   Season with the olive oil, lemon juice, salt and pepper.

9. 9

   Step 9

   Place the filling in 1/4 of the crepe, fold and serve.

10. 10

    Step 10

    If there is too much filling, serve the crepes with the remaining filling.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Crepes Stuffed with Bean Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.