Vegetable-Filled Bran Crepes
|Chicken broth||1 Cup (16 tbs)|
|Broccoli flowerets||3 Cup (48 tbs)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Sliced fresh mushrooms||2⁄3 Cup (10.67 tbs)|
|Thinly sliced green onions||2 Tablespoon|
|Wheat bran||2 Tablespoon|
|Bran crepes||125 Gram|
|Zippy sauce||1 Tablespoon|
Heat chicken broth in a heavy skillet, add broccoli and carrots, and cook, uncovered, 5 minutes.
Add sliced mushrooms and 2 tablespoons sliced green onions, cook 2 minutes or until vegetables are crisp-tender and liquid is evaporated.
Stir in cereal.
Spoon about 2/3, cup of vegetable mixture in center of each crepe.
Spoon 1 tablespoon plus 1 teaspoon zippy sauce over vegetables, roll up.
Place on serving dish, spoon 1 tablespoon plus 1 teaspoon sauce on top.
Garnish with green onions, if desired.