Crêpe salate

Ingredienti

• 3 tablespoons olive oil (divided)
• 2 cups quartered brown mushrooms (about 7 mushrooms)
• 1 1/2 cups diced waxy potato (about 4 potatoes)
• 1 medium yellow squash (diced (about 1 1/2 cup))
• 1 medium red bell pepper (diced (about 1 1/2 cups))
• 1/2 medium yellow onion (diced (about 1/2 cup))
• Salt and pepper
• 8 to 10 leftover crepes *
• 1/2 cup chimichurri sauce

Preparazione

1. 1

   Place a 12" or larger skillet, for which you have a lid, over medium-high heat. Add one tablespoon of the olive oil and swirl to coat the pan. Once the oil is shimmering, add the quartered mushrooms along with a few generous pinches of salt. Sauté, turning occasionally, until they release their liquid and turn golden brown on all sides, about 5 to 7 minutes. Use a slotted spoon to transfer the mushrooms to a plate and set aside.

2. 2

   Pour the remaining two tablespoons of olive oil into the pan. Add the potatoes and season with salt and pepper. Toss well. Turn the heat down to medium, cover, and allow to cook for 5 minutes. Remove the lid and add the squash, pepper, and onion. Turn the heat back up to medium-high and sauté until the potatoes are tender and the vegetables are browned, approximately 4 to 7 minutes. Fold the mushrooms back into the pan of vegetables.

3. 3

   Stuff the crepes with the vegetable mixture (either in triangles as I have done, or 'burrito-style') and top with chimichurri sauce. Enjoy hot, or at room temperature.