Name: Asparagus, Zucchini, and Sweet Pepper Crepes with Orange Cream
Total time: 45 min
Ingredients: 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; ½ cup low-fat milk (1%); 2 tablespoons refrigerated or frozen egg product, thawed; ¼ cup all-purpose flour; 1 tablespoon whole-wheat flour; 1 ½ teaspoons flaxseed meal; 1 teaspoon vegetable oil; 1 pinch salt; Nonstick cooking spray; 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 1/4-inch-thick slices (1/2 cup); 2 cloves garlic, minced; 1 sprig Fresh dill (optional); Orange wedges

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Recipe Summary

active:

10 mins

total:

45 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1

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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Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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

Serving Size: 3 crepes

Per Serving:

255 calories; 8.2 g total fat; 1.8 g saturated fat; 6 mg cholesterol; 440 mg sodium. 509 mg potassium; 33.3 g carbohydrates; 4.4 g fiber; 13 g sugar; 12.4 g protein; 2527 IU vitamin a iu; 108 mg vitamin c; 114 mcg folate; 158 mg calcium; 3 mg iron; 38 mg magnesium;

Exchanges:

1 1/2 starch, 1 1/2 vegetable, 1 fat, 1 lean protein, 1/2 fruit

Asparagus, Zucchini, and Sweet Pepper Crepes with Orange Cream

Ingredients

Orange Cream

Whole-Wheat and Flax Crepes