Asparagus, Zucchini, and Sweet Pepper Crepes with Orange Cream
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.
Source: Diabetic Living Magazine
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size:
3 crepes Per Serving:
255 calories; protein 12.4g; carbohydrates 33.3g; dietary fiber 4.4g; sugars 12.6g; fat 8.2g; saturated fat 1.8g; cholesterol 5.6mg; vitamin a iu 2526.6IU; vitamin c 108.3mg; folate 113.7mcg; calcium 157.9mg; iron 2.8mg; magnesium 37.8mg; potassium 508.7mg; sodium 440.2mg.
Exchanges:
1 1/2 starch, 1 1/2 vegetable, 1 fat, 1 lean protein, 1/2 fruit