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VEGETABLE CORNMEAL CREPES

Makes 12 to 16 crepes.

INGREDIENTS

Filling
1 lb. cooked new potatoes, cut into 1/2 inch pieces
1 cup mushrooms, sliced
1/2 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 (1/2 tsp. dried) thyme leaves
1/8 tsp. salt
1/4 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
2-1/2 tsp. baking powder
3 Tbsp. grated Parmesan cheese
1-3/4 cup skim milk
2 Tbsp. melted margarine
1 egg
2 egg whites
vegetable cooking spray
 

DIRECTIONS

To make filling:
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.
Makes 6 servings (2 crepes each).

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, 348; Fat, 10g; Cholesterol, 42mg; Fiber, 4g; Sodium, 445mg; percent calories form fat, 25%.