• 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


In a bowl, whisk together flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour.

Heat an 8-inch 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 to 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, sauté the onion, green pepper and mushrooms in oil until tender. Add zucchini; sauté 2 to 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 x 9 x 2-inch baking dish coated with nonstick cooking spray.

Spread spaghetti sauce over crepes. Cover and bake at 350 degrees F for 15 to 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.

RecID 6678

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