Ingredients
1 cup all-purpose flour2 large eggs1/2 cup egg substitute1-1/2 cups fat-free milk3/4 teaspoon saltFILLING:1 large onion, chopped1 medium green pepper, chopped1 cup sliced fresh mushrooms1 tablespoon canola oil1 medium zucchini, shredded and squeezed dry2 medium tomatoes, chopped and seeded1-1/2 cups shredded reduced-fat cheddar cheese, divided1/4 teaspoon salt1/4 teaspoon dried oregano1/8 teaspoon pepper1-1/2 cups meatless spaghetti sauce
Preparation
In a large bowl, whisk together the flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour.
Heat an 8-in. nonstick skillet coated with cooking spray; pour about 1/4 cup batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coat with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a large skillet, saute the onion, green pepper and mushrooms in oil until tender. Add zucchini; saute 2-3 minutes longer. Remove from the heat; stir in tomatoes, 1 cup of cheese, salt, oregano and pepper.
Spoon onto crepes and roll up. Arrange in a 13x9-in. baking dish coated with cooking spray. Spread spaghetti sauce over crepes.
Cover and bake at 350° for 15-20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
