Vegetable Crepes

Directions

1. 1
   Put half of the butter in a saucepan on low heat to melt. Add the leek, zucchini, onion, and carrot and saute for 10 minutes.
2. 2
   Add 15 grams of flour to the vegetables. Then, slowly pour the milk in to create a thick bechamel sauce with the vegetables. Remove from the heat and set aside.
3. 3
   Place the eggs, milk, and remaining flour in the blender and puree until a thin batter forms
4. 4
   Melt butter in a skillet. Pour about 2 tablespoons of the batter into the skillet. Use a spatula to turn the crepe and cook on the other side.
5. 5
   Fill the crepes, roll, and serve.