createBlog Cookbook, Vegetarian Recipes too! |
createBlog Cookbook, Vegetarian Recipes too! |
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Zucchini Crepes Not Vegan friendly ![]() 6 servings 1 Cup all-purpose flour 2 eggs 1/2 cup egg substitue 1-1/2 cups of 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 oz) 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 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, adding nonstick cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between. In a 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. x 2-in. backing dish coated with non stick cooking spray. Spread spaghetti sauce over crepes. Cover and bake at 350 degrees for 15-20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. |
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