Veggie Crepe with Goat Cheese

Serves 8

Ingredients

  • For the filling:
  • 1/2 bunch asparagus, cut into 1-inch pieces
  • 2 cups shitake mushroom, sliced
  • 1/8 tsp Kosher salt
  • 1/4 tsp ground black pepper
  • 2 ounces goat cheese
  • For the crepe:
  • 2 eggs
  • 1/2 cup skim milk
  • 1 1/4 cup water
  • 2 Tbsp whipped butter, melted
  • 1 cup whole wheat-white flour (or 1/2 cup all-purpose flour + 1/2 cup whole-wheat flour)
  • 1/4 tsp Kosher salt

Preparation

  1. Spray a pan with oil spray and place it over medium heat. Add the asparagus and cook for about 5 minutes.
  2. Add the mushrooms and cook for another 3-5 minutes.
  3. Add the salt, pepper and cheese. Cook, stirring continuously, until the cheese is creamy and evenly incorporated into the vegetables.
  4. In a medium mixing bowl, whisk the eggs, milk, water and melted butter together well. Add the flour and salt, and mix the batter well, getting rid of any lumps.
  5. Spray a 6-inch pan with oil spray. Add 1/4 cup batter to the pan and spread it into a thin layer. Cook for about 1 minute on each side or until the crepe easily lifts. Repeat this step with the rest of the batter, making 8 crepes.
  6. To assemble, add 1/4 cup filling to the center of each crepe, roll up and secure with a toothpick.

Nutritional Information per Serving

Serving size = 1 crepe with 1/4 cup filling

  • 125 Calories
  • 5 g Fat
  • 55 mg Cholesterol
  • 170 mg Sodium
  • 14 g Carbohydrate
  • 3 g Fiber
  • 6 g Protein

Source: Joy Bauer

Photo credit: batmanusdmychina on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Vegetable

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