Bulgur Pilaf Stuffed Crepes
|All purpose flour||1⁄2 Cup (8 tbs)|
|Skim milk||1 Cup (16 tbs)|
|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.