Vegetable Pot Pie Crepes

I love vegetable pot pie. It can be made with lots of different vegetables, but the staples are always potatoes, carrots, and plenty of thyme. That's what gives it that particular warm and comforting flavor. The only problem with a pie is that it takes so long to make, over an hour between making the filling and baking the pie. Also, as delicious as it is, the crust is full of butter and isn't exactly healthy. That's where the crepe version comes in. I promise, these crepes are full of flavor, take very little time and have lots of nutritious ingredients. Enjoy!

Grocery List Items: 

White potato 

Baby carrots 

Frozen green peas

Lately I have been enjoying using oatmeal flour for things. I take dry, quick-cooking oats (which I buy in a giant container) and put them in the food processor or blender until they turn to flour. It gives baked goods an earthy flavor, and it has more nutritional benefits than all-purpose flour. 

Vegetable Pot Pie Crepes 

Oatmeal Crepes: 

1 cup dry quick-cooking oats
1/2 tsp salt
1 tsp sugar

2 eggs 

1/2 cup almond milk 

1/2 cup water

Put oats in a food processor and blend until powdery. Then place all ingredients in a bowl. Stir well. It's going to be a little bit lumpy, but do your best. If it seems too thick, you can always add more water or almond milk, bit by bit. I say almond milk, but actually use any kind of milk you want, plant or dairy!

To make the crepes, pour 1/3 to 1/2 cup of batter in a lightly greased crepe pan (or similar). Lift the pan and tilt in around in a circle to spread the crepe batter. Cook on low heat for 1-2 minutes, or until crepe is easy to lift with a spatula and flip. Continue cooking until crepe is desired crispness. This recipe should make about 5-6 crepes. Then you are ready to add your filling!

Veggie Pot Pie Filling: 

2 medium potatoes, scrubbed and diced (leave the skin if you like!)

10 baby carrots, sliced 

1 medium onion 

2 cloves garlic, sliced 

1/2 tbsp olive oil 

1 1/2 cup frozen peas 

1 tsp thyme 

salt + pepper 

sprinkle of parmesan cheese (if desired)

Start by making the potatoes. Place the cubes in a microwave-safe dish with a little water. Microwave for about 5 minutes, or until tender.

 Prepare other ingredients by sautéing onions and garlic in olive oil until soft, about 5 min. Add carrots, salt, pepper, and thyme, and continue to cook another 5 to 8 minutes, so that carrots are tender but still have some crunch. 

Add the potatoes and peas, and cook until peas are defrosted and everything is hot all the way through. 

Now you are ready to stuff your crepes! Fill your delicious oatmeal crepe with about 1/4 cup filling, so you can still fold your crepe over. 

That's it! See how easy it was? And its got plenty of veggies. What else would you put in your oatmeal crepes?

Vegetable Pot Pie Crepes  
Oatmeal Crepes 

1 cup dry quick-cooking oats
1/2 tsp salt
1 tsp sugar

2 eggs 

1/2 cup almond milk 

1/2 cup water 

Directions: 
1. Put oats in a food processor and blend until powdery.
2. Place all ingredients in a bowl. Stir well.
3. To make the crepes, pour 1/3 to 1/2 cup of batter in a lightly greased crepe pan (or similar). Cook on low heat for 1-2 minutes, or until crepe is easy to lift with a spatula and flip. Continue cooking until crepe is desired crispness.
Veggie Pot Pie Filling 

2 medium potatoes, scrubbed and diced (leave the skin if you like!)

10 baby carrots, sliced 

1 medium onion 

2 cloves garlic, sliced 

1/2 tbsp olive oil 

1 1/2 cup frozen peas 

1 tsp thyme 

salt + pepper 

sprinkle of parmesan cheese (if desired)

Directions: 
1. Place cubes of potato in a microwave-safe dish with a little water. Microwave for about 5 minutes, or until tender.
2. Sauté onions and garlic in olive oil until soft, about 5 min.
3. Add carrots, salt, pepper, and thyme, and continue to cook another 5 minutes, so that carrots are tender but still have some crunch.
4. Add the potatoes and peas, and cook until peas are defrosted and everything is hot all the way through.
Fill the oatmeal crepe with about 1/2 cup filling, so you can still fold your crepe over, and serve.