Enjoy a delicious, healthy brunch or lunch meal by following this recipe for making homemade vegetable crepes.

 

Crepes Ingredients

• 1 cup all-purpose flour
• 1/3 cup yellow cornmeal
• 1 tablespoon sugar
• 2-1/2 teaspoons baking powder
• 3 tablespoons grated Parmesan cheese
• 1-3/4 cup fat-free milk
• 2 tablespoons melted margarine
• 1 egg
• 2 egg whites
• Vegetable cooking spray

 

Crepes Directions

1. In medium bowl, mix dry ingredients and cheese; stir in milk, margarine, egg and egg whites until smooth.
2. Spray crepe pan or small skillet with cooking spray; heat over medium heat.
3. Spoon 3 tablespoonsbatter into skillet, rotating quickly so that batter covers bottom of pan in thin layer.
4. Cook overmedium heat until light brown on the bottom.
5. Loosen edges of crepe with spatula; turn and cook until other side is light brown.
6. Stack crepes between waxed paper and cover loosely with clean kitchen towel. Makes 12 to 16 crepes, 2 per serving.

 

Filling Ingredients

• 1 pound cooked new potatoes, cut into 1/2 inch pieces
• 1 cup mushrooms, sliced
• 1/2 medium red pepper, chopped
• 2 teaspoons olive or vegetable oil
• 2 small zucchini, coarsely shredded
• 2 cups broccoli florets, steamed until crisp-tender
• 3 tablespoons grated Parmesan cheese
• 2 teaspoons finely chopped fresh or 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 6 tablespoons reduced-fat sour cream
• Parsley sprigs

 

Filling Directions

1. In large skillet, sauté potatoes, mushrooms and pepper in oil until potatoes are beginning to brown, about 5 minutes.
2. Stir in zucchini and broccoli; sauté until zucchini is tender about 3 minutes.
3. Stir in cheese, thyme, salt and pepper.
4. Spoon vegetable mixture in center of crepes (about 1/3 cup per crepe).
5. Roll crepes and place, seam-sides down, on plates.
6. Garnish with dollops of sour cream and parsley.

 

Serves 6 (2 Crepes per Serving)

 

 

Original source: National Center for Chronic Disease Prevention and Health Promotion5 A Day at http://www.cdc.gov/nccdphp/dnpa/5ADay/recipes/vegetable_cornmeal_crepes.htm