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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 134.3
  • Total Fat: 6.2 g
  • Cholesterol: 66.5 mg
  • Sodium: 141.2 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 9.4 g

View full nutritional breakdown of Vegetable Crepes with Herbed Yogurt Cheese calories by ingredient
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Vegetable Crepes with Herbed Yogurt Cheese

Submitted by: COPEKAT

Introduction

This is a marriage of three different recipes including an old Cooking Light Egg Foo Young recipe from the '90's and my mother's potato pancakes. I eliminated the potatoes to save calories and cooking time.

When we feel like asian, we reduce the onion by half, add scallions and bean sprouts, substitute ground ginger for the nutmeg and create a "dipping sauce" of rice wine vinegar, brown sugar, lime juice, fresh jalapeno, a dash of sesame oil & fish sauce in place of the herbed cheese.

Do not eliminate the step where you squeeze out the excess water from the zucchini/onion mixture. It really does affect the texture of the fritters.

Using a food processor for the veggies makes this quick work, but save the carrots until last or the entire batter turns orange.
This is a marriage of three different recipes including an old Cooking Light Egg Foo Young recipe from the '90's and my mother's potato pancakes. I eliminated the potatoes to save calories and cooking time.

When we feel like asian, we reduce the onion by half, add scallions and bean sprouts, substitute ground ginger for the nutmeg and create a "dipping sauce" of rice wine vinegar, brown sugar, lime juice, fresh jalapeno, a dash of sesame oil & fish sauce in place of the herbed cheese.

Do not eliminate the step where you squeeze out the excess water from the zucchini/onion mixture. It really does affect the texture of the fritters.

Using a food processor for the veggies makes this quick work, but save the carrots until last or the entire batter turns orange.

Number of Servings: 4

Ingredients

    1 lb organic zucchini
    1 small organic onion (preferrably vidalia, spanish or noon-day)
    1/4 cup grated organic carrot
    1/8 cup organic spinach, chopped
    1 egg
    2 egg whites
    2 TB Flour
    2 TB grated parmesan cheese
    2 TB chopped basil or tarragon (or other fresh herb)
    1 tsp nutmeg
    1 tsp garlic powder or 1-2 cloves, finely minced
    1 tsp salt
    black pepper to taste
    Butter for griddle

    Yogurt Cheese
    1 cup low fat plain organic yogurt
    2 tsp Pennzey's Fox Point Seasoning Blend OR
    2-3 TB chopped fresh herbs such as basil, tarragon rosemary or dill.
    salt and pepper to taste

Directions

Serving = 4 - 3" fritters and 1 TB of yogurt cheese per fritter

Line a strainer with a paper towel or coffee filter. Spoon yogurt into strainer and let set in refrigerator while you are preparing fritters. Put yogurt in bowl and stir in herbs or seasoning blend. Salt and pepper to taste.

Grate onions and zucchini together. Using strong paper towels or a kitchen towel and working in two batches, roll up the vegetables in the towels and squeeze out all the excess water.

In a large mixing bowl, whisk together the egg, egg whites,flour, nutmeg, garlic, salt, pepper and parmesan cheese until it forms a thin batter. Add carrot, spinach, basil and onion & zucchini mixture, stir well to combine.

Melt butter in a microwave safe bowl and using a pastry brush, lightly coat griddle. Spoon two tablespoons per fritter onto griddle. Let brown on one side, then flip and brown on other. Fritters will be thin and lite, so keeping them small makes them easier to turn.

Serve immediately with herbed yogurt.

Other favorite toppings are fresh salsa crude or chopped grape tomatoes seasoned with olive oil, sea salt and black pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user KCOPELAND0417.






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