Zucchini Crepes Recipe

Zucchini Crepes Recipe


1 cup all-purpose flour

2 eggs

1/2 cup egg substitute

1-1/2 cups fat-free milk

3/4 teaspoon salt


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

How to make it

In a large bowl, whisk together the flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour.

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.

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.

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.

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.