6 Servings
Cornmeal Crepes
vegetable oil spray
1/3 cup flour
2/3 cup cornmeal
1
tablespoon vegetable oil
1 1/2 cups skim milk
2 Egg Beaters Real Egg Product
Filling
1/2 pound broccoli, chopped
1/2 pound mushrooms, sliced
1 1/2
cups plain nonfat yogurt
1 1/2 tablespoons chopped parsley
1 teaspoon chopped
onions
1 pound finely chopped cooked chicken breast
In a bowl combine flour, cornmeal, oil, milk and egg substitute. Beat until
blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in about
2 tablespoons of batter; lift and tilt skillet to spread batter evenly. Return to
heat and brown 1 side only. Invert pan over paper towel to remove crepe. Repeat procedure
to make 16-18 crepes, greasing the pan occasionally. Stir batter to keep cornmeal
from settling. Steam broccoli and mushrooms until tender. Then combine 1 cup yogurt,
1 tablespoon parsley, onion and chicken, mixing gently with broccoli and mushrooms.
Put 3 tablespoons of chicken and vegetable filling in each crepe. Fold over once
and place in shallow baking dish. Spoon remaining 1/2 cup yogurt over crepes and
garnish with 1/2 tablespoon of parsley. Cover with foil and bake at 350 F. for 20
minutes.
Amount Per Serving
Calories 303 Calories from Fat 79
Percent Total Calories
From:
Fat 26% Protein 36% Carb. 38%
Nutrient Amount per Serving Value
Total Fat 9 g 14%
Saturated Fat 2 g 10%
Cholesterol 53 mg 18%
Sodium 132 mg 6%
Total Carbohydrate 28 g 9%
Dietary Fiber 1 g 3%
Sugars 0 g
Protein 27 g
Vitamin A 18% Vitamin C 64% Calcium 0% Iron 12%
