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Vegetable-Filled Bran Crepes

southern.chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Servings: 
6

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