Tuesday, March 13, 2007
Vegetable Breakfast Crepes
Servings: 2 Ingredients 1/3 cup Green bell pepper diced 1/3 cup Red Bell Pepper diced 1/3 cup Yellow Bell Pepper diced 1/3 cup Maui OnionsMaui Onions diced 1/2 cup Mushrooms sliced 1 tablespoon Canola Oil My GrindersMy Grinders (use Sea Salt) to your taste My GrindersMy Grinders (use Rainbow Pepercorn) to your taste Spicy Low Fat Cucumber White Sauce 1 cup low fat milk 2 teaspoons Cornstarch 2 tablespoons Parmesan Cheese finely grated pinch Cayenne Pepper My GrindersMy Grinders (use Rainbow Pepercorn) to your taste 1 teaspoon Canola Oil Preparation In a large saucepan, heat oil and sweat onions until translucent and aromatic. Add mushrooms, salt and pepper and cook thoroughly. Add all of the bell peppers and cook slightly. Be careful not to overcook them or they will lose their crispness. Fill and roll the crepes. Top with the Spicy Low Fat Cucumber White Sauce. Heat a medium size pan over high heat. When hot, add the oil. When the oil is hot, add the cucumber and quickly sauté just to soften slightly. Remove from the heat and set aside. Prepare white sauce by mixing together milk, cornstarch, parmesan cheese, cayenne and rainbow pepper in a saucepan. Cook slowly, over low to medium heat, stirring frequently until sauce is semi-thick and smooth. Add cucumbers and pour over prepared crepes. ------------- |
