Vegetable Crepes

1. Sauté the zucchini, peas, celery, mushrooms, garlic and onion in the butter for 5-9 minutes.

2. Cover the pan for the last couple of minutes cooking time.

3. Stir in the oregano.

4. Fill the crepes and fold over placing them in a shallow baking dish, side by side. Sprinkle with the cheese.

5. Bake in 350°F oven for 10-15 minutes.

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Nutrient	Quantity
Total fats	30.7602 g
Protein	22.8793 g
Carbohydrates	38.8186 g
Energy	491.8425 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3881 g
Water	325.975 g
Aspartic acid	1.4837 g
Calcium, Ca	495.9325 mg
Lutein + zeaxanthin	5420.2125 g
Fiber, total dietary	9.7802 g
Fatty acids, total saturated 22:0	0.0074 g
Carotene, beta	439.7675 g
Niacin	4.9751 mg
Vitamin A, RAE	45.9225 g
Arginine	1.8019 g
Riboflavin	0.5966 mg
Fatty acids, total polyunsaturated 15:0	0.0025 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1529 g
Fatty acids, total saturated 20:1	0.0554 g
Glutamic acid	2.9024 g
Sodium, Na	337.3225 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1143 g
Total lipid (fat)	30.7602 g
Manganese, Mn	1.5296 mg
Fructose	4.128 g
Proline	0.6038 g
Fatty acids, total saturated 16:0	2.9943 g
Fatty acids, total saturated 8:0	0.0112 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0744 g
Sucrose	0.5627 g
Choline, total	33.6332 mg
Sugars, total	8.9429 g
Serine	0.7348 g
Fatty acids, total saturated 10:0	0.065 g
Fatty acids, total saturated 18:0	1.3524 g
Vitamin B-6	0.6757 mg
Selenium, Se	10.4212 g
Ash	6.3468 g
Fatty acids, total saturated 18:1 undifferentiated	11.0302 g
Pantothenic acid	1.1338 mg
Phenylalanine	0.7052 g
Copper, Cu	1.159 mg
Betaine	0.115 mg
Thiamin	0.9328 mg
Retinol	7.8 g
Methionine	0.4056 g
Iron, Fe	3.8026 mg
Carbohydrate, by difference	38.8186 g
Phosphorus, P	718.71 mg
Folate, total	149.8725 g
Tocopherol, gamma	0.0611 mg
Fatty acids, total saturated 4:0	0.0324 g
Alanine	0.7439 g
Cholesterol	4 mg
Valine	0.7719 g
Fatty acids, total saturated 18:2 undifferentiated	12.5501 g
Glycine	0.88 g
Carotene, alpha	0.05 g
Glucose (dextrose)	3.6484 g
Fatty acids, total saturated 14:0	0.177 g
Zinc, Zn	4.3875 mg
Isoleucine	0.599 g
Tocopherol, delta	0.0023 mg
Fatty acids, total saturated 12:0	0.036 g
Fatty acids, total polyunsaturated	12.9513 g
Fatty acids, total saturated 14:1	0.005 g
Leucine	1.0412 g
Tocotrienol, alpha	0.021 mg
Vitamin A, IU	798.7375 IU
Folate, DFE	149.8725 g
Tryptophan	0.2734 g
Vitamin C, total ascorbic acid	50.7953 mg
Phytosterols	9.5375 mg
Fatty acids, total polyunsaturated 16:1 c	0.005 g
Galactose	0.2428 g
Fatty acids, total polyunsaturated 18:1 c	0.0192 g
Fatty acids, total saturated 20:0	0.0025 g
Fatty acids, total saturated 6:0	0.0192 g
Tyrosine	0.5427 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	27.3568 g
Fatty acids, total saturated	4.9107 g
Histidine	0.3978 g
Fatty acids, total monounsaturated	11.2166 g
Threonine	0.544 g
Folate, food	149.8725 g
Fatty acids, total polyunsaturated 17:0	0.005 g
Fatty acids, total polyunsaturated 24:0	0.0074 g
Cryptoxanthin, beta	0.0175 g
Vitamin E (alpha-tocopherol)	0.5005 mg
Magnesium, Mg	121.97 mg
Lysine	0.5556 g
Potassium, K	1232.59 mg
Cystine	0.2536 g
Fluoride, F	2.46 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.25 cup	342	15.714	28.8
Onion	0.25 cup	16	3.736	0.04
Parmesan cheese	0.25 cup	74	8	1
Mushroom	0.5 cup	0	0	0
Zucchini	2 cups	42.16	7.7128	0.7936
Celery	0.5 cup	8.08	1.4999	0.0859
Oregano	0.25 teaspoon	0.6625	0.1723	0.0107
Garlic Clove	2	8.94	1.9836	0.03
salt pepper	0	0	0	0
pea	1 package	0	0	0
purpose dinner crepe batter	14	0	0	0