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Guidelines:
Directions:
Make the dough:
In a large bowl, combine the flour, salt, sugar and baking soda. Mix these dry ingredients well.
In a separate bowl, beat the eggs and then add the milk.
Gradually add the wet ingredients to the dry ingredients, stirring constantly to avoid lumps. Mix until smooth.
Add the vegetables and cheese:
Add the grated potato, chopped onion, diced chili pepper, sliced green onions, chopped mint, and chopped parsley to the batter. Mix well to ensure the vegetables are evenly distributed throughout the batter.
Gently fold in the Galbanino slices, trying to keep them as intact as possible.
Cook the crepe:
Heat a non-stick pan over medium heat. Once hot, ladle in the batter until it forms a crepe. Spread it out slightly to ensure an even thickness.
Bake for about 2-3 minutes on one side, or until the edges start to lift and the bottom turns golden brown. Carefully flip the crepe and cook for another 2-3 minutes on the other side.
Repeat with remaining batter, adding a drizzle of oil to the pan if necessary to prevent sticking.
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