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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:
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(2)
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PREP TIME
25 Min
COOK TIME
20 Min
READY IN
45 Min
SERVINGS
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Servings
US
METRIC
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
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DIRECTIONS
In a bowl, whisk together flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour.
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.
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.
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
Reviewed on Nov. 12, 2006 by
DWAP2000
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DWAP2000
Nov. 12, 2006
THe recipe is ok, but lives somewhere between enchiladas, lasagna, and crepes. It could use less ingredients for the stuffing and accentuate the tasty crepe qualities a little more.
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5 users found this review helpful
THe recipe is ok, but lives somewhere between enchiladas, lasagna, and crepes. It could use...
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Reviewed on Jul. 21, 2008 by Amanda Y
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Amanda Y
Jul. 21, 2008
I really liked this recipe. My husband and I both love crepes and we have lots of summer zucchini to eat. I did modify it a bit: 1) I used a different crepe recipe; and 2) I skipped the last part of step 3 and all of step 4, i.e. I didn't bother with making a sauce for the top of the crepes or baking them in an oven. Seemed a bit much for me and I liked them as is, eating them more soft-taco-style.
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3 users found this review helpful
I really liked this recipe. My husband and I both love crepes and we have lots of summer...
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