Asparagus, Zucchini, and Sweet Pepper Crepes with Orange Cream
Asparagus, Zucchini, and Sweet Pepper Crepes with Orange Cream
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From: Diabetic Living Magazine
A delicious vegetarian dinner option, these homemade whole-wheat and flax crepes are filled with asparagus, zucchini and sweet peppers and a heathier cream sauce made with a blend of tofu and Greek yogurt.
Nutrition per serving may change if servings are adjusted.
Orange Cream
4 ounces soft tofu (fresh bean curd)
½ teaspoon finely shredded orange peel
3 tablespoons orange juice
2 tablespoons plain fat-free Greek yogurt
¼ teaspoon snipped fresh dill
¼ teaspoon salt, divided
¼ teaspoon black pepper, divided
Whole-Wheat and Flax Crepes
½ cup low-fat milk (1%)
2 tablespoons refrigerated or frozen egg product, thawed
¼ cup all-purpose flour
1 tablespoon whole-wheat flour
1½ teaspoons flaxseed meal
1 teaspoon vegetable oil
1 pinch salt
Nonstick cooking spray
Asparagus, Zucchini, and Sweet Pepper
1 tablespoon light butter with canola oil
¾ cup chopped red sweet pepper (1 medium)
¾ 1-inch pieces fresh asparagus
½ small zucchini, halved lengthwise and sliced crosswise into ¼-inch-thick slices ( ½ cup)
2 cloves garlic, minced
1 sprig Fresh dill (optional)
Orange wedges
Preparation
Prep
Ready In
To prepare the Orange Cream: In a blender or food processor combine tofu, orange peel, orange juice, yogurt, dill, teaspoon salt, and teaspoon black pepper. Cover and process or blend until smooth; set aside.
To prepare the Whole-Wheat and Flax Crepes: In a small bowl combine low-fat milk and egg. Add all-purpose flour, whole-wheat flour, flaxseed meal, vegetable oil, and pinch salt; whisk until smooth.
Heat a lightly greased 6-inch skillet over medium-high heat; remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook 1 to 2 minutes or until browned on one side only. (Or, cook on a crepemaker according to manufacturer's directions.) Invert over paper towels; remove crepe. Repeat with the remaining batter to make six crepes total, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium. Set aside; keep warm.
To prepare the vegetables: In a 6-inch skillet melt butter over medium heat. Add sweet pepper, the remaining salt, and the remaining black pepper; cook 5 minutes. Add asparagus; cook 2 minutes more. Stir in zucchini and garlic; cook 2 to 3 minutes more or until vegetables are tender.
In a small bowl combine cooked vegetables and Orange Cream. Spoon about ⅓ cup of the vegetable-tofu mixture on a crepe. Fold crepe into quarters or roll up. Transfer to a serving platter. Repeat with the remaining crepes and vegetable-tofu mixture. If desired, sprinkle with additional fresh dill. Serve with orange wedges.