Zucchini Crepes
This healthy, savory crepe recipe will take your taste buds on a culinary tour of Europe’s finest spots. It’s great as a brunch item, or it can be served up as a simple lunch or dinner.
Ingredients
- 1 cup(s) all-purpose flour
- 2 eggs
- 1/2 cup(s) egg substitute
- 1 1/2 cup(s) skim milk
- 3/4 teaspoon(s) salt
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 cup(s) sliced fresh mushrooms
- 1 tablespoon(s) canola oil
- 1 medium zucchini, shredded and squeezed dry
- 2 medium tomatoes, chopped and seeded
- 1 1/2 cup(s) shredded reduced-fat Cheddar cheese, divided
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) dried oregano
- 1/8 teaspoon(s) pepper
- 1 1/2 cup(s) meatless spaghetti sauce
Instructions
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In a bowl, whisk together flour, eggs, egg substitute, milk and salt until smooth.
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Cover and refrigerate for 1 hour.
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Heat an 8 inch nonstick skillet coated with nonstick cooking spray; pour about 1/4 cup batter into center of skillet.
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Lift and tilt pan to evenly coat bottom.
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Cook until top appears dry; turn and cook 15-20 seconds longer.
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Remove to a wire rack.
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Repeat with remaining batter; add nonstick cooking spray as needed.
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When cool, stack crepes with waxed paper in between.
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In a skillet, saute the onion, green pepper and mushrooms in oil until tender.
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Add zucchini; saute 2-3 minutes longer.
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Remove from the heat; stir in tomatoes, 1 cup of cheese, salt, oregano and pepper.
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Spoon onto crepes and roll up.
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Arrange in a 13 inch x 9 inch x 2 inch baking dish coated with nonstick cooking spray.
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Spread spaghetti sauce over crepes.
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Cover and bake at 350 degrees for 15-20 minutes.
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Sprinkle with remaining cheese and bake, uncovered, 5 minutes longer or until cheese is melted.
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PREP TIME 25 Min COOK TIME 20 Min READY IN 45 Min.
Nutrition
Calories: 2075.36kcalCarbohydrates: 196.81gProtein: 109.52gFat: 96.96gSaturated Fat: 41.14gCholesterol: 562.24mgSodium: 5630.77mgFiber: 17.79gSugar: 63.71g
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