Vegetable Cornmeal Crepes
En Español (Spanish Version)

Nutrition Facts
Serving Size2 crepesCalories250Calories from Fat60Total Fat7 gSaturated Fat2 gCholesterol35 mgSodium260 mgTotal Carbohydrate36 gDietary Fiber3 gSugars7 gProteins12 gVitamin A30% DVVitamin C100% DVCalcium25% DVIron15% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings6Preparation Time45 minutes
Cups of Fruits and Vegetables Per Person: 2.0

Ingredients and Preparation
Vegetable FillingIngredientsMeasuresCooked new potatoes, cut into ½ inch pieces1 poundMushrooms, sliced1 cupMedium red pepper, chopped½Olive or vegetable oil2 teaspoonsSmall zucchini, coarsely shredded2Broccoli florets, steamed until crisp-tender2 cupsGrated Parmesan cheese3 tablespoonsThyme leaves½ teaspoon dried, or 2 teaspoons fresh, finely choppedSalt1/8 teaspoonPepper¼ teaspoonReduced-fat sour cream6 tablespoons Parsley sprigsCrepesIngredientsMeasuresAll-purpose flour1 cupYellow cornmeal1/3 cupSugar1 tablespoonBaking powder2½  teaspoonGrated Parmesan cheese3 tablespoonsSkim milk1¾ cupMelted margarine2 tablespoonsEgg1Egg whites2Vegetable 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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