Vegetable-Filled Blintzes

By staceycohentisch

Ingredients

• Crepes:
• 1/4 cup vegetable oil
• 2 cups diced onion
• 4 large garlic cloves, minced
• 2 cups shredded cabbage
• 1 cup chopped carrot
• 1 cup green beans
• 1 medium-size green bell pepper, chopped
• 1 tsp. Salt
• 1/2 tsp. Freshly ground pepper
• 2 tbsp. (1/4 stick) butter

Preparation

Step 1

Prepare crepes. Cover until ready to fill. Heat oil in a large skillet. Add onion and garlic and sauté until translucent, being careful not to burn. Remove from heat. Combine remaining vegetables in blender or processor and finely chop. Add to skillet and cook over medium heat until very soft, about 15 minutes. Season with salt and pepper. Divide filling among crepes. Tuck two sides toward center, then fold in remaining two sides to enclose like an envelope. Place seam side down on platter. Heat 2 tbsp. Butter until hot and bubbly in large skillet. Add blintzes seam side down and fry until golden brown on both sides.