Veggie Cheese Crepes
This vegetarian crepe filling is full of vitamins and minerals, and it is delicious.
INGREDIENTS | SERVES 8
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 potato, diced
- ½ cup vegetable stock
- 1 cup grated carrots
- 1 cup frozen baby peas
- ½ cup low-fat sour cream
- 3 ounces nonfat cream cheese
- ½ cup low-fat yogurt
- ½ teaspoon dried dill weed
- 1 cup shredded low-fat Cheddar cheese
- 8 Easy Whole Wheat Crepes
Preheat oven to 350°F. In large skillet, melt butter over medium heat. Add onion and garlic; cook and stir for 4 minutes. Add potato; cook and stir for 4 minutes.
Add stock and bring to a simmer. Cover pan and simmer for 5 minutes or until potatoes are almost tender.
Add carrot and peas to skillet; cook and stir until potatoes are tender and carrots are crisp-tender. Drain well if necessary.
In large bowl, combine sour cream, cream cheese, yogurt, dill weed, and Cheddar cheese; reserve ½ cup in small bowl.
Stir vegetables into large bowl.
Divide among Crepes and roll up. Spray 9″ x 13″ pan with nonstick cooking spray.
Place Crepes in pan, seam side down. Spread with remaining sour cream mixture. Bake for 20–25 minutes or until hot.
Calories: 260.85
Fat: 8.04 grams
Fat as % of calories: 27.7%
Carbohydrates: 31.31 grams
Fiber: 3.34 grams
Sodium: 346.71 mg
Vitamin A: 60% DV
Vitamin C: 25% DV
Calcium: 196.43 mg
