"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."
- 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
- 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.
Originally published as Zucchini Crepes in Light & Tasty August/September 2001, p52
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