Parsnip and Butter Bean Crepes
|Plain flour||3⁄4 Cup (12 tbs)|
|Eggs||3 , lightly beaten|
|Skim milk||1 Cup (16 tbs)|
|Cooked parsnip||1 Cup (16 tbs)|
|Butter beans||1 Cup (16 tbs), drained|
|Low fat ricotta cheese||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Lemon juice||2 Tablespoon, freshly squeezed|
|Chopped parsley||2 Tablespoon|
|Tomato puree||3⁄4 Cup (12 tbs)|
|Dry white wine||2 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
1. Sift flour into a medium bowl, make a well in the center, add combined eggs, water and milk, gradually whisk mixture into flour until batter is smooth. Strain batter if there are any lumps.
2. Heat a crepe pan over medium heat, brush lightly with oil. Pour 3-4 tablespoons of batter evenly into pan, cook crepe until golden, turn with spatula and cook until light and golden on the other side. Repeat with remaining batter.
3. To make filling, combine-parsnip, beans, ricotta cheese, garlic, lemon juice and parsley with a fork, mash well. Spread filling inside each crepe and fold up.
4. To make sauce, combine tomato puree with white wine and pepper in a medium saucepan over moderate heat, cook until sauce is hot. Serve with crepes.
Serving size: Complete recipe
Calories 1691 Calories from Fat 256
% Daily Value*
Total Fat 29 g44.5%
Saturated Fat 11.9 g59.4%
Trans Fat 0 g
Cholesterol 677.2 mg225.7%
Sodium 596.9 mg24.9%
Total Carbohydrates 268 g89.2%
Dietary Fiber 46.1 g184.2%
Sugars 44.5 g
Protein 92 g183.4%
Vitamin A 92.3% Vitamin C 155%
Calcium 99.5% Iron 129.5%
*Based on a 2000 Calorie diet