Garden Veggie and Cheese Crepes

Garden Veggie and Cheese Crepesgarden-veggie-crepes.jpg
This easy, light recipe is a unique and delicious way to use fresh seasonal produce.

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
  • ½ cup fresh mozzarella cheese or 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 2 Tablespoons mozzarella cheese or 1 wedge cream cheese on a crepe. Add ¼ cup vegetables, roll up and place seam side down on plate. Repeat with remaining ingredients.

Serves 4

 

Nutrition Information
Per 1 crepe—with Mozzarella
Calories:  160
Total Fat:  5.5g
   Saturated Fat:  3g
Sodium:  178mg
Total Carbohydrate:  17g
   Dietary Fiber:  2g
Protein:  12g

Nutrition Information
Per 1 crepe—with Cream Cheese
Calories:  135
Total Fat:  3g
   Saturated Fat:  1g
Sodium:  413mg
Total Carbohydrate:  18g
   Dietary Fiber:  2g
Protein:  8g