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Garden Veggie and Cheese Crepes

This easy, light recipe is a unique and delicious way to use fresh seasonal produce.

Serves: 4 (Serving= 1 crepe)

Ingredients

Crepes

• ¼ cup white flour                               
• ¼ cup whole wheat flour
• 1/8 teaspoon salt
• ¾ cup skim milk
• ¼ cup egg substitute
• Non-stick cooking spray

Filling

• 1/3 cup chopped bell pepper
• ½ cup chopped yellow squash
• ½ cup chopped zucchini
• 1/3 cup diced onion
• 1 cup loosely packed fresh spinach leaves
• 2 Tablespoons fresh basil, coarsely chopped
• 1 teaspoon minced garlic
• ½ teaspoon olive oil
• 4 wedges Laughing Cow© Light Garlic & Herb Cream Cheese

Directions

1. In a medium bowl, stir together flours and salt.
2. In a small bowl, whisk together milk and egg substitute.
3. Add milk mixture to flour mixture, whisking until smooth. Cover batter and chill for 15 minutes.
4. Heat pan over medium-high heat and lightly spray small skillet with cooking spray.
5. Remove pan from heat and pour ¼ cup batter into pan; quickly tilt pan in all directions to spread out batter. Return pan to stove and cook about 1 minute each side. 
6. Repeat 4 & 5 to make four crepes.
7. In a large skillet, sauté vegetables, basil and garlic in olive oil on medium-high heat for 7-10 minutes, or until vegetables are tender.
8. Spread 1 wedge cream cheese on a crepe. Add ¼ cup vegetables, roll up and place seam side down on plate. Repeat with remaining ingredients.