In a small mixing bowl, combine the pancake packet, ½ teaspoon olive oil, water, and spices.

Heat 1 tablespoon of oil in a frying pan on medium high heat. Add in the vegetables and lightly season with salt and pepper. Cook for 2 to 3 minutes, stirring occasionally.

Once the vegetables are cooked, make a well in the center of the pan and add a light drizzle of oil; add the egg whites and scramble in the middle of the pan or until eggs start to form and mix with the rest of the vegetables. Remove the crepe stuffing from the pan and set aside.

Heat the remaining 2 ½ teaspoons of oil in the pan on medium heat. Pour the crepe mixture into the pan and circle the pan to spread batter evenly; let rest for a minute or so and circle the pan one more time. Once the batter stops spreading, cook for 2 minutes, until the crepe starts to lift off the sides of the pan and flip. Continue to cook for 1 to 2 minutes or until brown and transfer to a plate.

Add the vegetable stuffing to one side of the crepe and roll; lightly season the top with dried parsley for added flavor, and serve.