VEGETABLE CREPES

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Vegetable Crepes image

Have this crepe on its own or place them on a platter and serve as the veggie dish for dinner. Makes a great impression for your family or guests. Use pure parmesan cheese.

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 3-7 serving(s)

Number Of Ingredients 11

14 cooked crepes (See All Purpose Dinner Crepes Batter)
2 cups zucchini, chopped into 1/2-inch cubes
1 (10 ounce) package frozen peas, thawed
1/2 cup celery, chopped
1/4 cup sweet onion, chopped
1/2 cup fresh mushrooms, sliced
1/4 cup butter (or margarine)
salt & pepper
1/4 teaspoon oregano, dried
2 garlic cloves, minced
1/4 cup parmesan cheese, grated

Steps:

  • Sauté the zucchini, peas, celery, mushrooms, garlic and onion in the butter for 5-9 minutes.
  • Cover the pan for the last couple of minutes cooking time.
  • Stir in the oregano.
  • Fill the crepes and fold over placing them in a shallow baking dish, side by side. Sprinkle with the cheese.
  • Bake in 350°F oven for 10-15 minutes.

Nutrition Facts : Calories 271.1, Fat 18.3, SaturatedFat 11.3, Cholesterol 48, Sodium 365.3, Carbohydrate 19, Fiber 5.5, Sugar 7.7, Protein 10

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