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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Orange Cream
Whole-Wheat and Flax Crepes
Asparagus, Zucchini, and Sweet Pepper

Directions

Instructions Checklist
  • 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.

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  • 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 1/3 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.

Nutrition Facts

255 calories; protein 12.4g 25% DV; carbohydrates 33.3g 11% DV; exchange other carbs 2; dietary fiber 4.4g 17% DV; sugars 12.6g; fat 8.2g 13% DV; saturated fat 1.8g 9% DV; cholesterol 5.6mg 2% DV; vitamin a iu 2526.6IU 51% DV; vitamin c 108.3mg 181% DV; folate 113.7mcg 28% DV; calcium 157.9mg 16% DV; iron 2.8mg 16% DV; magnesium 37.8mg 14% DV; potassium 508.7mg 14% DV; sodium 440.2mg 18% DV.