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Bulgur Pilaf Stuffed Crepes

Veggie.Lover's picture
  All purpose flour 1⁄2 Cup (8 tbs)
  Skim milk 1 Cup (16 tbs)
  Egg whites 3
  Egg 1
  Vegetable cooking spray 1
  Olive oil 2 Teaspoon
  Shredded carrot 1⁄2 Cup (8 tbs)
  Finely chopped onion 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Garlic 2 Clove (10 gm), minced
  Water 1 3⁄4 Cup (28 tbs)
  Canned vegetable broth 1 Cup (16 tbs), undiluted
  Bulgur 1 1⁄3 Cup (21.33 tbs), uncooked (Cracked Wheat)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
  Minced fresh parsley 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Pine nuts 1⁄4 Cup (4 tbs), toasted

Position knife blade in food processor bowl; add first 4 ingredients.
Process 1 minute or until smooth, scraping sides of processor bowl occasionally.
Chill batter 1 hour.
Coat a 7-inch crepe pan or nonstick skillet with cooking spray; place over medium heat until hot.
Pour 2 1/2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan in a thin film.
Cook 1 minute or until crepe can be shaken loose from pan.
Flip crepe, and cook about 30 seconds.
Remove from pan; place crepe on a towel to cool.
Repeat until all batter is used.
Stack cooled crepes between layers of wax paper to prevent sticking.
Heat olive oil in a nonstick skillet over medium-high heat until hot.
Add carrot, onion, and minced garlic; saute 3 minutes.
Add water and broth; bring to a boil.
Stir in bulgur; cover, reduce heat, and simmer 15 minutes or until bulgur is tender and liquid is absorbed.
Stir in 1/4 cup cheese, parsley, and pine nuts.
Spoon 1/3 cup bulgur mixture down center of each crepe.
Roll up crepes; place in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Sprinkle with remaining 1/4 cup cheese.
Bake at 375° for 30 minutes or until thoroughly heated.

Recipe Summary

Main Dish

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