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Vegetable Cornmeal Crepes
Nutrition Facts
| Serving Size | 2 crepes |
| Calories | 250 |
| Calories from Fat | 60 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Cholesterol | 35 mg |
| Sodium | 260 mg |
| Total Carbohydrate | 36 g |
| Dietary Fiber | 3 g |
| Sugars | 7 g |
| Proteins | 12 g |
| Vitamin A | 30% DV |
| Vitamin C | 100% DV |
| Calcium | 25% DV |
| Iron | 15% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Ingredients and Preparation
Vegetable Filling
| Ingredients | Measures |
|---|---|
| Cooked new potatoes, cut into ½ inch pieces | 1 pound |
| Mushrooms, sliced | 1 cup |
| Medium red pepper, chopped | ½ |
| Olive or vegetable oil | 2 teaspoons |
| Small zucchini, coarsely shredded | 2 |
| Broccoli florets, steamed until crisp-tender | 2 cups |
| Grated Parmesan cheese | 3 tablespoons |
| Thyme leaves | ½ teaspoon dried, or 2 teaspoons fresh, finely chopped |
| Salt | 1/8 teaspoon |
| Pepper | ¼ teaspoon |
| Reduced-fat sour cream | 6 tablespoons |
| Parsley sprigs | |
Crepes
| Ingredients | Measures |
|---|---|
| All-purpose flour | 1 cup |
| Yellow cornmeal | 1/3 cup |
| Sugar | 1 tablespoon |
| Baking powder | 2½ teaspoon |
| Grated Parmesan cheese | 3 tablespoons |
| Skim milk | 1¾ cup |
| Melted margarine | 2 tablespoons |
| Egg | 1 |
| Egg whites | 2 |
| Vegetable 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.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © 2007 EBSCO Publishing All rights reserved.