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Vegetable Cornmeal Crepes

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

En Español (Spanish Version)

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 TOP

Servings	6
Preparation Time	45 minutes

Cups of Fruits and Vegetables Per Person: 2.0

Ingredients and Preparation TOP

Vegetable Filling

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

Crepes

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

Crepe Directions
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.

Vegetable Filling Directions
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.

Diabetic Exchange
Fruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 1; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

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