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VEGETABLE CORNMEAL CREPES

Makes 6 servings (2 crepes per serving)
Each serving equals 1 cup of fruit or vegetables

Ingredients

Filling
• 1 lb cooked new potatoes, cut into ½- inch pieces
• 1 cup mushrooms, sliced
• ½ medium red pepper, chopped
• 2 tsp olive or vegetable oil
• 2 small zucchini, coarsely shredded
• 2 cups broccoli florets, steamed until crisp-tender
• 3 Tbsp grated Parmesan cheese
• 2 tsp finely chopped fresh or (½ tsp dried) thyme leaves
• 1/8 tsp salt
• ¼ tsp pepper
• 6 Tbsp reduced-fat sour cream
• Parsley sprigs

Vegetable Cornmeal Crepes
• 1 cup all-purpose flour
• 1/3 cup yellow cornmeal
• 1 Tbsp sugar
• 2½ tsp baking powder
• 3 Tbsp grated Parmesan cheese
• 1¾ cup skim milk
• 2 Tbsp melted margarine
• 1 egg
• 2 egg whites
• vegetable cooking spray
 

DIRECTIONS

To make filling:
In large skillet, sautè potatoes, mushrooms and pepper in oil until potatoes are beginning to brown, about 5 minutes. Stir in zucchini and broccoli; sautè 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.

To make crepes:
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.
 

Nutritional analysis per serving:
Calories 251, Protein 12g, Fat 7g, Calories From Fat 25%, Cholesterol 33mg, Carbohydrates 36g, Fiber 3g, Sodium 303mg.
 

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