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[nverland]

Cheesy Vegetable Crepes

Vegetable Filling
2 tablespoons vegetable oil
2 medium zucchini, coarsely chopped (3 to 4 cups)
1/2 cup chopped green bell pepper
4 medium green onions, sliced (1/4 cup)
1/4 teaspoon instant minced garlic
2 medium tomatoes, coarsely chopped (1 1/2 cups)
1/2 teaspoon salt
Crepes
1 cup Original Bisquick® mix
3/4 cup milk
2 eggs
1 cup grated Parmesan cheese

1. In 10-inch skillet, heat oil over medium heat. Add zucchini, bell pepper, onions and garlic; cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Remove from heat; stir in tomatoes. Sprinkle with salt. Cover; let stand 2 to 3 minutes.
2. Lightly grease 6- or 7-inch skillet; heat over medium-high heat. In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended.
3. Heat oven to 350°F. For each crepe, pour 2 tablespoons batter into hot skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes, placing waxed paper between, as you remove them from skillet. Keep crepes covered to prevent them from drying out.
4. Spoon filling onto crepes. Sprinkle half of cheese over filling on crepes; roll up crepes. Place seam sides down in ungreased 11x7-inch (2-quart) glass baking dish. Sprinkle with remaining cheese. Bake uncovered 10 to 12 minutes or until hot.
High Altitude (3500-6500 ft): Heat oven to 375°F.