Do you still have some crepes left in your refrigerator and wondering what to do with them? Crepes are an excellent way to take ordinary vegetables and turn them into something special. For example, take this simple recipe of pan-grilled fresh asparagus, a few mushrooms and grape tomatoes. By themselves, they'd make a nice side dish, but put them into a crepe and they become the focal point of the entire meal!Early spring is the best time for asparagus, so be watching for it in your grocery or farmer's market. Asparagus is low in calories, cholesterol and sodium free and is a good source of fiber, vitamin B6, calcium, magnesium, and zinc. This recipe is quick to prepare, if you make the crepes ahead of time, and makes a wonderful luncheon idea to share with a friend. If you don't have the other vegetables suggested in the recipe, substitute your favorites because they're all delicious!
Pan-Grilled Asparagus and Vegetable Crepes
(Makes 2 crepes)
Two 6" to 7" crepes made from my Basic Crepe recipe (see 4/6/10 post)
6 spears of asparagus
1/3 cup sliced mushrooms
1/3 cup grape tomatoes
¼ cup shredded low moisture, part skim mozzarella cheese
1 teaspoon olive oil
Lemon pepper and salt
2 teaspoons honey mustard (or substitute your favorite)
1. Preheat oven to 350-degrees. Remove tough, woody ends from asparagus. Heat olive oil in a large, non-stick skillet on medium-high heat. Add asparagus to pan, sprinkle with lemon pepper and salt. Cook for about 1 minute, turn asparagus and move to one side of the pan.
2. Add mushrooms and grape tomatoes to skillet. Saute, stirring or turning vegetables occasionally, until mushrooms have released their moisture and browned and the skins of the tomatoes have split.
3. Place three asparagus spears in the center of each crepe. Top with the grilled mushrooms and tomatoes, distribute evenly along length of crepe. Drizzle 1 teaspoon of your favorite mustard over vegetables and top each crepe with 1 tablespoon shredded cheese. Fold sides of crepe over vegetables to create a tube. Place crepes, overlap side down, into an oven-proof dish or cookie sheet that has been sprayed lightly with non-stick cooking spray. Top each crepe with 1 tablespoon shredded cheese. Bake for 10 minutes until cheese is melted and crepes are hot. Serve immediately.
Nutritional Information per crepe: 135.5 calories, 11.8 g carbohydrate, 6.7 g total fat, 2.2 g saturated fat, 0.4 g fiber, 6.5 g protein
Original recipe by Kathy Sheehan, copyright 2010
(Makes 2 crepes)
Two 6" to 7" crepes made from my Basic Crepe recipe (see 4/6/10 post)
6 spears of asparagus
1/3 cup sliced mushrooms
1/3 cup grape tomatoes
¼ cup shredded low moisture, part skim mozzarella cheese
1 teaspoon olive oil
Lemon pepper and salt
2 teaspoons honey mustard (or substitute your favorite)
1. Preheat oven to 350-degrees. Remove tough, woody ends from asparagus. Heat olive oil in a large, non-stick skillet on medium-high heat. Add asparagus to pan, sprinkle with lemon pepper and salt. Cook for about 1 minute, turn asparagus and move to one side of the pan.
2. Add mushrooms and grape tomatoes to skillet. Saute, stirring or turning vegetables occasionally, until mushrooms have released their moisture and browned and the skins of the tomatoes have split.
3. Place three asparagus spears in the center of each crepe. Top with the grilled mushrooms and tomatoes, distribute evenly along length of crepe. Drizzle 1 teaspoon of your favorite mustard over vegetables and top each crepe with 1 tablespoon shredded cheese. Fold sides of crepe over vegetables to create a tube. Place crepes, overlap side down, into an oven-proof dish or cookie sheet that has been sprayed lightly with non-stick cooking spray. Top each crepe with 1 tablespoon shredded cheese. Bake for 10 minutes until cheese is melted and crepes are hot. Serve immediately.
Nutritional Information per crepe: 135.5 calories, 11.8 g carbohydrate, 6.7 g total fat, 2.2 g saturated fat, 0.4 g fiber, 6.5 g protein
Original recipe by Kathy Sheehan, copyright 2010
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