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Vegetable Crepes |
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Serves: 4 Print this Recipe2 cups shredded cabbage 1 cup thinly sliced celery 1/2 green pepper, thinly sliced 1/4 cup chopped onions 1/4 cup sliced mushrooms 1 tablespoon sugar 1/4 cup butter 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon pepper 8 hot crepes 1. Cook cabbage, celery, green pepper, onion, mushrooms and sugar in butter in covered skillet over low heat until vegetables are crisp-tender, about 5 minutes. Stir in lemon juice, salt and pepper. 2. Spoon vegetable mixture onto center of crepes; roll. Nice served with Hollandaise sauce. Garnish with spiced peach if desired. Makes 4 vegetable servings (2 crepes each). This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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