Creps with veggies

1. First for the crep, mix the egg, water, milk, salt while melting the butter, then add it. You can also use hot water instead of regular water and mix the butter with it to melt it, but make sure to use cold milk and adding the egg when the mix is not too hot, otherwise, you may cook the egg on the mixture.

2. Then spread the fluor with a small strainer and continue mixing until you get an homogenic mix.

3. Heat a pan on moderate fire, and add a little bit of oil to prevent sticking. Put 1/4 of the mix and move the pan to spread it on a disk.

4. When the edges of the mix appear to be cooked (or the mix dos not look liquid), unstick the crep with a knife or spatula and turn it over and wait 40 seconds to take it out. Do this until you use all the mix.

5. In a pot on high fire, put a teaspoon of olive oil, an put the tomatoe, onion an zucchini on slices.

6. Mix them for a few minutes until the zucchini turns into a golden colour.

7. Add the pepper and basil and a teaspoon of soy sauce and mix for about one minute.

8. Take the veggies out of the pot and put them on the creps. Finnish by adding a slice of cheese and folding on the shape you like the most.

9. Put the folded stuffed creps on the pan on low fire, and wait until the cheese metls.

10. Ready to serve them and adding decoration. I used oranges and stawberries.