Vegetable Breakfast CrepesEn Español (Spanish Version)
Serving Size¼ recipeCalories
100Calories from Fat15Total Fat
2 gSaturated Fat0 gCholesterol
135 mgTotal Carbohydrate
16 gDietary Fiber1 gSugars8 gProteins
5 gVitamin A30% DVVitamin C150% DVCalcium10% DVIron2% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings4Preparation Time30 minutes
Cups of Fruits and Vegetables Per Person: 1.0
Filling IngredientsIngredientsMeasuresGreen bell pepper, diced1/2 cupRed bell pepper, diced1/2 cupYellow bell pepper, diced1/2 cupSweet onion, diced1/2 cupMushrooms, sliced1/2 cupCanola oil1 tablespoonReady-made crepes4Spicy Low Fat Cucumber White Sauce IngredientsIngredientsMeasuresFat-free milk1 cupCornstarch2 teaspoonsParmesan cheese, finely grated2 tablespoonsCucumbers, diced1/2 cupCayenne pepper1/8 teaspoonCanola oil1 teaspoonDirectionsIn a large saucepan, heat oil and sweet onions until translucent and aromatic.Add mushrooms, salt and pepper and cook thoroughly.Add all of the bell peppers and cook slightly. Be careful not to overcook or they will lose their crispness.Fill and roll the crepes.To make sauce, heat a medium-size pan over high heat. When hot, add the oil.When the oil is hot, add the cucumbers and quickly sauté just to soften slightly.Remove from the heat and set aside.Prepare white sauce by mixing together milk, cornstarch, parmesan cheese, and cayenne pepper in a saucepan.Cook slowly, over low to medium heat, stirring frequently until sauce is semi-thick and smooth.Add cucumbers and pour over prepared crepes.
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; 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.
Tom Fraker for Melissa’s Variety Produce