Vegetable Breakfast Crepes

  • Tuesday, October 9, 2012

Vegetable Breakfast Crepes

Ingredients and Preparation   Filling 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   Spicy Low Fat Cucumber White Sauce Ingredients   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.

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