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Creamy Vegetable Crepes Recipe
|All purpose flour||2 Tablespoon|
|Milk/Light cream||2 Cup (32 tbs)|
|Ground nutmeg||1 Dash|
|Mixed vegetables||2 Cup (32 tbs), cooked|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 1557 Calories from Fat 744
% Daily Value*
Total Fat 84 g129.3%
Saturated Fat 50.6 g253%
Trans Fat 0 g
Cholesterol 362.9 mg
Sodium 1263 mg52.6%
Total Carbohydrates 147 g49%
Dietary Fiber 10.4 g41.8%
Sugars 49.8 g
Protein 52 g104.2%
Vitamin A 161.1% Vitamin C 23.9%
Calcium 95.9% Iron 10.1%
*Based on a 2000 Calorie diet
Add flour; stir with a whisk until well blended.
Add milk, a little at a time, constantly stirring.
Continue stirring until sauce thickens.
Add salt, pepper, nutmeg, vegetables, and cheese.
Continue cooking until cheese melts.
Place one-quarter of mixture in blender; puree until smooth.
Divide balance of mixture into 8 equal parts; place 1 part in the center of each crepe.
Fold crepes as desired and place in baking pan.
Pour pureed sauce over crepes.
Bake in 350°F.oven for 15 minutes.