Zucchini Crepes

16 ingredients
5 steps

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup egg substitute
  • 1-1/2 cups fat-free milk
  • 3/4 teaspoon salt
  • 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 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

Directions

  1. 1
    In a large bowl, whisk together the flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour.
  2. 2
    Heat an 8-in. nonstick skillet coated with 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, coat with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
  3. 3
    In a large 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.
  4. 4
    Spoon onto crepes and roll up. Arrange in a 13x9-in. baking dish coated with cooking spray. Spread spaghetti sauce over crepes.
  5. 5
    Cover and bake at 350° for 15-20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

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