Make crepes as directed in the recipe.
Make the stuffing. On a frying pan, sauté onions till golden and soft, add carrots and cabbage, and cook till cabbage is very soft and loses half of its volume. Mix in the eggs and garlic, and add salt and pepper and/or other favorite seasonings.
Let the stuffing cool and then fold it into the crepes.
For a healthier option – eat as is or warm it up in the oven or microwave. For a tastier version – fry the stuffed crepes on both sides till crispy.
Make ahead: wrap each bundle in a plastic wrap, and store in a zip-lock back for up to 3 months.