Place all the ingredients for the crepe batter into a medium/large bowl. Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand. Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.
Roasted Veggies/Cheese
Preheat oven to 450 F.
Combine all vegetables in a large bowl, toss with olive oil, salt & pepper.
Line 2 cookie sheets with foil, spray foil with non-stick cooking spray. Spread vegetables in a single layer over prepared cookie sheets.
Place in the oven & roast for 15-20 min, or until veggies are tender & have a bit of char on them.
Grate cheddar cheese.
Cooking the Crepes
Whisk the crepe batter before using.
Using a large nonstick skillet or crepe pan, add a small amount of butter over medium-high heat. Pour about 1/4 cup crepe batter onto skillet & form a circle with the bottom of cup or swirl it around the crepe pan so it flattens out. Cook for 30 seconds on the first side or until it firms up, then carefully flip the crepe & cook for another 15-20 seconds. Repeat until all batter is used.
Assemble/Grilling
Spoon 2 Tablespoons of cottage cheese over one half of each crepe; top with 2-3 tablespoons of roasted vegetables & sprinkle with some grated cheddar cheese. Fold the crepe in half then again in half creating a triangle.
Heat a small amount of butter on the griddle, add the filled crepes and cook on both sides until golden and crispy and the cheese is melted.
Recipe Notes
• For a heartier crepe-adilla, add some cooked, shredded chicken or pulled pork.
• Serve with a zesty tomato sauce if you wish.