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Vegetable Breakfast Crepes

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Nutrition FactsServings and TimesIngredients and Preparation

Nutrition Facts

Serving Size ¼ recipe
Calories 100
Calories from Fat 15
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 5 mg
Sodium 135 mg
Total Carbohydrate 16 g
Dietary Fiber 1 g
Sugars 8 g
Proteins 5 g
Vitamin A 30% DV
Vitamin C 150% DV
Calcium 10% DV
Iron 2% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 4
Preparation Time 30 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Filling Ingredients

Spicy Low Fat Cucumber White Sauce Ingredients

Ingredients Measures
Green bell pepper, diced 1/2 cup
Red bell pepper, diced 1/2 cup
Yellow bell pepper, diced 1/2 cup
Sweet onion, diced 1/2 cup
Mushrooms, sliced 1/2 cup
Canola oil 1 tablespoon
Ready-made crepes 4
Ingredients Measures
Fat-free milk 1 cup
Cornstarch 2 teaspoons
Parmesan cheese, finely grated 2 tablespoons
Cucumbers, diced 1/2 cup
Cayenne pepper 1/8 teaspoon
Canola oil 1 teaspoon

Directions

  1. In a large saucepan, heat oil and sweet onions until translucent and aromatic.
  2. Add mushrooms, salt and pepper and cook thoroughly.
  3. Add all of the bell peppers and cook slightly. Be careful not to overcook or they will lose their crispness.
  4. Fill and roll the crepes.
  5. To make sauce, heat a medium-size pan over high heat. When hot, add the oil.
  6. When the oil is hot, add the cucumbers and quickly sauté just to soften slightly.
  7. Remove from the heat and set aside.
  8. Prepare white sauce by mixing together milk, cornstarch, parmesan cheese, and cayenne pepper in a saucepan.
  9. Cook slowly, over low to medium heat, stirring frequently until sauce is semi-thick and smooth.
  10. Add cucumbers and pour over prepared crepes.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

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Resources

  • Diabetic Exchange

    Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0

    Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

  • Source

    Tom Fraker for Melissa’s Variety Produce

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