Nutrition Facts

Serving Size 2 crepes
Calories 250
Calories from Fat 60
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 35 mg
Sodium 260 mg
Total Carbohydrate 36 g
Dietary Fiber 3 g
Sugars 7 g
Proteins 12 g
Vitamin A 30% DV
Vitamin C 100% DV
Calcium 25% DV
Iron 15% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 6
Preparation Time 45 minutes

Cups of Fruits and Vegetables Per Person: 2.0

Ingredients and Preparation

Vegetable Filling

Crepes

Ingredients Measures
Cooked new potatoes, cut into ½ inch pieces 1 pound
Mushrooms, sliced 1 cup
Medium red pepper, chopped ½
Olive or vegetable oil 2 teaspoons
Small zucchini, coarsely shredded 2
Broccoli florets, steamed until crisp-tender 2 cups
Grated Parmesan cheese 3 tablespoons
Thyme leaves ½ teaspoon dried, or 2 teaspoons fresh, finely chopped
Salt 1/8 teaspoon
Pepper ¼ teaspoon
Reduced-fat sour cream 6 tablespoons
 Parsley sprigs
Ingredients Measures
All-purpose flour 1 cup
Yellow cornmeal 1/3 cup
Sugar 1 tablespoon
Baking powder 2½  teaspoon
Grated Parmesan cheese 3 tablespoons
Skim milk 1¾ cup
Melted margarine 2 tablespoons
Egg 1
Egg whites 2
Vegetable cooking spray  
  • In medium bowl, mix dry ingredients and cheese; stir in milk, margarine, egg and egg whites until smooth.
  • Spray crepe pan or small skillet with cooking spray; heat over medium heat.
  • Spoon 3 Tbsp. batter into skillet, rotating quickly so that batter covers bottom of pan in thin layer.
  • Cook over medium heat until light brown on the bottom.
  • Loosen edges of crepe with spatula; turn and cook until other side is light brown.
  • Stack crepes between waxed paper and cover loosely with clean kitchen towel.
  • In large skillet, sauté potatoes, mushrooms, and pepper in oil until potatoes are beginning to brown, about 5 minutes.
  • Stir in zucchini and broccoli; sauté until zucchini is tender about 3 minutes.
  • Stir in cheese, thyme, salt and pepper.
  • Spoon vegetable mixture in center of crepes (about 1/3 cup per crepe).
  • Roll crepes and place, seam-sides down, on plates.
  • Garnish with dollops of sour cream and parsley.