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