Vegetable Crepes with Herbed Yogurt Cheese
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.
CALORIES: 134.3 |
FAT: 6.2g |
PROTEIN: 9.4g |
CARBS: 11.1g |