Munson Health
Vegetable Cornmeal Crepes

Back to Document


Ingredients and Preparation

Vegetable Filling


Cooked new potatoes, cut into ½ inch pieces1 pound
Mushrooms, sliced1 cup
Medium red pepper, chopped½
Olive or vegetable oil2 teaspoons
Small zucchini, coarsely shredded2
Broccoli florets, steamed until crisp-tender2 cups
Grated Parmesan cheese3 tablespoons
Thyme leaves½ teaspoon dried, or 2 teaspoons fresh, finely chopped
Salt1/8 teaspoon
Pepper¼ teaspoon
Reduced-fat sour cream6 tablespoons
 Parsley sprigs
All-purpose flour1 cup
Yellow cornmeal1/3 cup
Sugar1 tablespoon
Baking powder2½  teaspoon
Grated Parmesan cheese3 tablespoons
Skim milk1¾ cup
Melted margarine2 tablespoons
Egg whites2
Vegetable cooking spray  
Crepe Directions
  1. In medium bowl, mix dry ingredients and cheese; stir in milk, margarine, egg and egg whites until smooth.
  2. Spray crepe pan or small skillet with cooking spray; heat over medium heat.
  3. Spoon 3 Tbsp. batter into skillet, rotating quickly so that batter covers bottom of pan in thin layer.
  4. Cook over medium heat until light brown on the bottom.
  5. Loosen edges of crepe with spatula; turn and cook until other side is light brown.
  6. Stack crepes between waxed paper and cover loosely with clean kitchen towel.
Vegetable Filling Directions
  1. In large skillet, sauté potatoes, mushrooms, and pepper in oil until potatoes are beginning to brown, about 5 minutes.
  2. Stir in zucchini and broccoli; sauté until zucchini is tender about 3 minutes.
  3. Stir in cheese, thyme, salt and pepper.
  4. Spoon vegetable mixture in center of crepes (about 1/3 cup per crepe).
  5. Roll crepes and place, seam-sides down, on plates.
  6. Garnish with dollops of sour cream and parsley.

Diabetic Exchange
Fruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 1; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.