Stuffed Quinoa And Pecan Crêpes

• Crepes
• 2 eggs
• 1 cup flour
• 1 1/4 cups milk
• 1 cup cooked quinoa (I prefer red)
• 2 green onions, sliced
• 1/2 cup toasted pecans, ground
• butter
• Filling
• 1 rutabaga, peeled and thinly sliced
• 1 zucchini, thinly sliced lengthwise
• 12 asparagus
• 1 cup ricotta
• 1 tablespoon lemon zest
• 1 tablespoon parsley
• black pepper
• butter

1. Blend eggs, flour, milk, salt and 1/2 cup quinoa until smooth. Stir in green onions, pecans and remaining quinoa. Melt butter in a nonstick pan, add batter swirling pan to spread batter. Once bottom has browned, flip crepe and cook a few more moments. Remove to plate and repeat until batter is gone. Crepes can be put in refrigerator or frozen for later use.
2. Melt a tablespoon of butter in a heavy skillet and brown veggies in two batches with a pinch of salt. Toss with cracked pepper.
3. Mix ricotta with zest, parsley and s&p to taste.
4. To assemble, spread 1/4 of the ricotta over half of four crepes. Place veggies on half the ricotta mixture and fold the other ricotta half over the veggies. Then fold the crepe again so it is a triangle. Bake at 400 until heated through.

eggs, flour, milk, quinoa, green onions, pecans, butter, filling, zucchini, asparagus, ricotta, lemon zest, parsley, black pepper, butter

Taken from food52.com/recipes/16908-stuffed-quinoa-and-pecan-crepes (may not work)