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Zucchini Crepes

Source: Taste of Home
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  6 Servings
For the Crepes:
1 cup all-purpose flour
2 eggs
1/2 cup egg substitute
1 1/2 cups fat-free milk
3/4 teaspoon salt
For the 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 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
Zucchini Crepes Recipe at
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. baking dish coated with nonstick cooking spray.

Spread spaghetti sauce over crepes. Cover and bake at 350 degrees F for 15-20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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