Stuffed Veggie Crepe

For the crepes:

1. In a medium bowl, whisk together the flour, water, olive oil and salt.

2. In a 10-inch non-stick skillet, heat 1 teaspoon of olive oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Flip the crepe and continue to cook on the other side until golden. Remove the cooked crepe to a plate. Repeat with remaining batter. Makes 4-5 medium size crepes.

For the filling:

1. In a non-stick skillet, heat the broth over medium-high heat.

2. Add green beans, shallots, red pepper, salt and pepper. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.

3. Add the kale, wine and pine nuts. Stir until the kale wilts, about 5 minutes.

4. To assemble, spoon the filling into the center of each crepe and roll it up. That’s it! Enjoy!