Savory Stuffed Crepes (Croquettes)

Savory Stuffed Crepes (Croquettes)

Ingredients:

• For the Crepes:
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter
• For the Filling:
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 cup cooked shredded chicken or any cooked protein (optional)
  • 1 cup shredded cheese (cheddar, mozzarella, or a blend)
  • 1/2 cup sour cream or mayonnaise
  • 2 green onions, finely chopped
  • Salt and pepper to taste
• For Frying:
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese (optional)
  • 2 eggs, beaten
  • Vegetable oil for frying

Instructions:

1. Prepare the Crepes:
   • In a large mixing bowl, whisk together the flour and eggs.
   • Gradually add the milk and water, stirring to combine.
   • Add the salt and melted butter; beat until smooth.
   • Heat a lightly oiled non-stick skillet over medium-high heat. Pour about 1/4 cup of the batter onto the skillet.
   • Tilt the pan with a circular motion so that the batter coats the surface evenly.
   • Cook the crepe for about 2 minutes, until the bottom is light brown. Flip and cook the other side. Repeat with the remaining batter. Set aside.
2. Prepare the Filling:
   • Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent.
   • Add the red and green bell peppers and cook until softened.
   • If using, add the shredded chicken or any other cooked protein to the mixture.
   • Remove from heat and allow to cool slightly.
   • In a large bowl, combine the cooked vegetables, shredded cheese, sour cream or mayonnaise, and green onions. Season with salt and pepper to taste.
3. Assemble the Crepes:
   • Place a crepe on a flat surface. Spoon about 2-3 tablespoons of the filling onto the center of the crepe.
   • Fold the sides over the filling, then roll the crepe from one end to the other to enclose the filling completely.
   • Repeat with the remaining crepes and filling.
4. Coat and Fry the Crepes:
   • In a shallow dish, mix the breadcrumbs with grated Parmesan cheese (if using).
   • Dip each filled crepe first into the beaten eggs, then into the breadcrumb mixture, pressing lightly to adhere.
   • Heat vegetable oil in a frying pan over medium heat.
   • Fry the crepes in batches, turning occasionally, until they are golden brown and crispy on all sides.
   • Remove the crepes from the oil and drain on paper towels.
5. Serve:
   • Serve the fried crepes warm, with a dipping sauce of your choice such as sour cream, salsa, or a spicy mayo.

Tips:

• You can vary the filling by adding different vegetable