Carbquik Recipe: Cheese and Vegetable Crepes

Per Serving: 118 Calories; 8g Fat 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; Net carbs 3



: 1 cup CarbQuik
1/2 cup half and half or more as needed to make a thin batter.
2 whole eggs
1 cup Parmesan cheese, grated

Vegetable Filling

2 tablespoons vegetable oil
2 medium zucchini, coarsely chopped
1/2 cup green bell pepper, chopped
1/4 cup green onion, sliced
1 tablespoon garlic, minced
1 medium ripe tomatoes, coarsely chopped
1 pinch salt



Lightly grease 6- or 7-inch non-stick skillet; heat over medium-high heat. Stir CarbQuik, half and half and eggs in medium bowl with wire whisk or fork until blended. The batter should be rather thin.
For each crepe, pour 2 tablespoons batter into hot skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with spatula; turn and cook other side until golden brown. Stack crepes, placing waxed paper between, as you remove them from skillet. Keep crepes covered to prevent them from drying out.
Heat oven to 350°F. Make Vegetable Filling. Spoon filling onto crepes. Sprinkle half of the cheese over filling on crepes; roll up crepes. Place seam sides down in un-greased rectangular baking dish, 11x7x1 1/2 inches. Sprinkle with remaining cheese. Bake uncovered 10 to 12 minutes or cheese melts and hot.

Vegetable Filling

Heat oil in 10-inch skillet over medium heat. Cover and cook zucchini, bell pepper, onions and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat. Stir in tomatoes. Sprinkle with salt. Cover and let stand 2 to 3 minutes.

This recipe contributed by: Chef Gregory Pryor

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