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Zucchini Crepes

SUBMITTED BY: Patricia Moyer 

"'By keeping a few of these tender well-stuffed crepes in the freezer, I can easily reheat them when vegetarian friends stop by unexpectedly,' writes Patricia Moyer of Island, Pond, Vermont. 'Plus, they're a great way to use up extra zucchini.'"
RECIPE RATING:
This recipe has been rated 3 times with an average star rating of 3.7
Read Reviews (3)
PREP TIME  25 Min
COOK TIME  20 Min
READY IN  45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup egg substitute
  • 1 1/2 cups fat-free milk
  • 3/4 teaspoon salt
  • FILLING:
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon canola oil
  • 1 medium zucchini, shredded and squeezed dry
  • 2 medium tomatoes, chopped and seeded
  • 1 1/2 cups shredded reduced-fat Cheddar cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 1/2 cups meatless spaghetti sauce

DIRECTIONS

  1. In a bowl, whisk together flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour.
  2. Heat an 8-in. nonstick skillet coated with nonstick cooking spray; pour about 1/4 cup batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, add nonstick cooking spray as needed. When cool, stack crepes with waxed paper to paper towels in between.
  3. In a skillet, saute the onion, green pepper and mushrooms in oil until tender. Add zucchini; saute 2-3 minutes longer. Remove from the heat; stir in tomatoes, 1 cup of cheese, salt, oregano and pepper. Spoon onto crepes and roll up. Arrange in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
  4. Spread spaghetti sauce over crepes. Cover and bake at 350 degrees F for 15-20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

FOOTNOTE

  • Nutritional Analysis: One serving (2 filled crepes) equals 264 calories, 7 g fat (2 g saturated fat), 78 mg cholesterol, 900 mg sodium, 33 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 3.67 star rating.
Reviewed on Nov. 12, 2006 by DWAP2000 
THe recipe is ok, but lives somewhere between enchiladas, lasagna, and crepes. It could use... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.
Reviewed on Jul. 21, 2008 by Amanda Y 
I really liked this recipe. My husband and I both love crepes and we have lots of summer... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.
Reviewed on Jan. 28, 2009 by Tara 
I changed the recipe a little added frozen soy crumble to the filling and baked. Tasted... MORE


 
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