Zucchini Crepes

Zucchini Crepes

Zucchini Crepes

When you're searching for a simple crepe to make, this recipe does the trick every time. Please your palate with a taste of greatness.

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Serves:
6

Ingredients

1 cup of all-purpose flour

2 eggs
1/2 cup egg substitute
11/2 cups fat-free milk
3/4 tsp. salt
1 large onion, chopped
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
1 tbsp. canola oil
1 medium zucchini, shredded and squeezed dry
2 medium tomatoes, chopped and seeded
11/2 cup shredded reduced-fat Cheddar cheese, divided
1/4 tsp. salt
1/4 tsp. dried oregano
1/8 tsp. pepper
11/2 cups meatless spaghetti sauce


Methods/steps

In a bowl, whisk together flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour.
Heat an 8-in. nonstick skillet coated with nonstick 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; add nonstick cooking spray as needed. When cool, stack crepes with waxed paper in between.
In a skillet, sauté the onion, green pepper and mushrooms in oil until tender. Add zucchini; sauté 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. x 2-in. baking dish coated with nonstick cooking spray.
Spread spaghetti sauce over crepes. Cover and bake at 350 degrees for 15-20 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 minutes longer or until cheese is melted.

Additional Tips

PREP TIME 25 Min 
COOK TIME 20 Min 
READY IN 45 Min


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