Baked Crepes Stuffed with Beans, Veggies, Cheese, and Pepperoni

For the crepes:
1 egg
1/4 cup water
1/4 cup whole wheat flour
pinch of salt

For the filling:
1/2 cup white kidney beans
1/2 cup diced vegetables
1 tablespoon goat cheese
6+ slices pepperoni, diced

1/2 cup or more pasta sauce

makes two

Mix the egg and water. Add the flour and salt and combine until smooth. Set aside.

Mash the beans. Add goat cheese and pepperoni.

If desired, saute your vegetables. Add to filling mixture and combine.

Pour half the crepe batter onto a non-stick skillet lightly coated with olive oil. Cook for one minute over medium heat on each side. Repeat once more with remaining batter.

Line the middle of each crepe with the filling. Roll up one side, then the next.

Line a baking dish with non-stick foil. Pour 1/2 your pasta sauce on bottom. Add the crepes. Top with the remaining pasta sauce. Garnish with more goat cheese. Bake on 350 for 30 minutes.

Recipe courtesy of Michelle of