Vegetable Crepes Recipe

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Nutrition

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Total time

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Ingredients:

Serving

14 cooked crepes (see all purpose dinner crepes batter)
2 cups zucchini, chopped into 1/2-inch cubes
1 (10 oz) 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 tsp oregano, dried
2 garlic cloves, minced
1/4 cup parmesan cheese, grated

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	97.17 Kcal (407 kJ)
Calories from fat	68.51 Kcal
		% Daily Value*
Total Fat	7.61g	12%
Cholesterol	20.57mg	7%
Sodium	68.75mg	3%
Potassium	371.49mg	8%
Total Carbs	4.09g	1%
Sugars	0.92g	4%
Dietary Fiber	1.19g	5%
Protein	4.03g	8%
Vitamin C	24.7mg	41%
Vitamin A	0.1mg	3%
Iron	0.9mg	5%
Calcium	63.5mg	6%

Amount Per 100 g
Calories	92.64 Kcal (388 kJ)
Calories from fat	65.32 Kcal
		% Daily Value*
Total Fat	7.26g	12%
Cholesterol	19.61mg	7%
Sodium	65.55mg	3%
Potassium	354.19mg	8%
Total Carbs	3.9g	1%
Sugars	0.87g	4%
Dietary Fiber	1.13g	5%
Protein	3.84g	8%
Vitamin C	23.6mg	41%
Vitamin A	0.1mg	3%
Iron	0.8mg	5%
Calcium	60.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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