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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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By keeping a few of these tender well-stuffed crepes in the freezer, I can easily reheat them when vegetarian friends stop by unexpectedly, writes Patricia Moyer of Island, Pond, Vermont. Plus, they're a great way to use up extra zucchini. Ingredients:
1 cup king arthur unbleached all-purpose flour |
2 eggs |
1/2 cup egg substitute |
1-1/2 cups fat-free milk |
3/4 teaspoon salt |
filling: |
1 large onion, chopped |
1 medium green pepper, chopped |
1 cup sliced fresh mushrooms |
1 tablespoon canola oil |
1 medium zucchini, shredded and squeezed dry |
2 medium tomatoes, chopped and seeded |
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese, divided |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
1/8 teaspoon pepper |
1-1/2 cups meatless spaghetti sauce |
Directions:
1. In a large bowl, whisk together the flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour.
2. Heat an 8-in. nonstick skillet coated with cooking spray; pour about 1/4 cup batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coat with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. In a large skillet, saute the onion, green pepper and mushrooms in oil until tender. Add zucchini; saute 2-3 minutes longer. Remove from the heat; stir in tomatoes, 1 cup of cheese, salt, oregano and pepper.
4. Spoon onto crepes and roll up. Arrange in a 13-in. x 9-in. baking dish coated with cooking spray. Spread spaghetti sauce over crepes.
5. Cover and bake at 350° for 15-20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Yield: 6 servings.
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