Cheesy Vegetable Crepes

Lightly grease 6- or 7-inch skillet. Heat over medium-high heat.

Stir baking mix, milk and eggs in a medium bowl with a wire whisk or fork until blended.

For each crepe, pour 2 tablespoons batter into hot skillet. Rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula, then turn and cook other side until golden brown.

Stack crepes, placing waxed paper between, as you remove them from skillet. Keep crepes covered to prevent them from drying out.

Heat oven to 350 degrees F.

Make vegetable filling (see below). Spoon filling onto crepes. Sprinkle half of the cheese over filling on crepes and roll up crepes.

Place seam sides down in an ungreased rectangular baking dish, 11- x 7- x 1 1/2-inches. Sprinkle with remaining cheese. Bake uncovered for 10 to 12 minutes or until hot.

For Vegetable Filling: Heat oil in 10-inch skillet over medium heat. Cover and cook zucchini, bell pepper, onions and garlic in oil for 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.

Remove from heat. Stir in tomatoes. Sprinkle with salt. Cover and let stand for 2 to 3 minutes.