Vegetable Cornmeal Crepes | Oklahoma State University

Ingredients

• 1 cup all-purpose flour
• 1/3 cup yellow cornmeal
• 1 tablespoon sugar
• 2-1/2 teaspoons baking powder
• 3 tablespoons grated Parmesan cheese
• 1-3/4 cup fat-free milk
• 2 tablespoons melted margarine
• 1 egg
• 2 egg whites
• Vegetable cooking spray
• 1 pound cooked new potatoes, cut into 1/2 inch pieces
• 1 cup mushrooms, sliced
• 1/2 medium red pepper, chopped
• 2 teaspoons olive or vegetable oil
• 2 small zucchini, coarsely shredded
• 2 cups broccoli florets, steamed until crisp-tender
• 2 teaspoons finely chopped fresh or 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 6 tablespoons reduced-fat sour cream
• Parsley sprigs