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Vegetable-Filled Bran Crepes

southern.chef's picture
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 75 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.5%

Saturated Fat 1.3 g6.7%

Trans Fat 0 g

Cholesterol 39.7 mg13.2%

Sodium 195.3 mg8.1%

Total Carbohydrates 11 g3.6%

Dietary Fiber 3.4 g13.7%

Sugars 2 g

Protein 4 g8.7%

Vitamin A 109.8% Vitamin C 61.9%

Calcium 3.2% Iron 6.1%

*Based on a 2000 Calorie diet

Vegetable-Filled Bran Crepes Recipe