Whole Wheat Crepes With Roasted Vegetables And White Sauce Recipe

Whole wheat crepes with roasted vegetables and white sauce is a very chic idea to feed vegetables to fussy eaters. These wholesome stuffed crepes are nutritious, as well as tasty and can be served for breakfast, lunch or dinner. This is also a great way to use up leftover vegetables lurking in the crisper.  Whole Wheat Flour, Milk, Whole Eggs, Nutmeg, Ghee, Salt, Water, Ghee, Mixed vegetables, Onion, Black pepper powder, Garlic, Fresh Herbs, Butter (Salted), Salt, Whole Wheat Flour, Butter (Salted), Milk, Mustard powder, Whole Black Peppercorns, Salt   Ingredients for the Whole Wheat Crepes 1 cup Whole Wheat Flour 3/4 cup Milk 2 Whole Eggs 1/2 teaspoon Nutmeg , grated 2-3 tablespoons Ghee , melted or butter Salt , to taste Water , as required 1-2 tablespoon Ghee , or butter to coat the pan (optional or you can use an oil spray) Ingredients for the Roasted Vegetables 1-1/2 cups Mixed vegetables , (corn, beans, carrots, mushrooms, broccoli, zucchini, peppers etc) 1 Onion , chopped 1 teaspoon Black pepper powder , crushed or ½ teaspoon paprika 4 cloves Garlic , minced 1 Fresh Herbs , (thyme, parsley, oregano etc) 1 tablespoon Butter (Salted) Salt , to taste Ingredients for The White Sauce 2 tablespoons Whole Wheat Flour 2 tablespoon Butter (Salted) 1 cup Milk 1/2 teaspoon Mustard powder , or paste 1 teaspoon Whole Black Peppercorns , crushed Salt , to taste     10   30     To begin making Whole wheat Crepes with roasted vegetables and white sauce recipe, first make the crepe batter.