Bring Paris to your kitchen with this excellent dish. You will like thin crepes rolled around an unusual filling of tomatoes, eggplant and pepper. Make crepe batter with whole wheat and add low-calorie cheese and reduce calories. You will need about an hour to prepare the dish from scratch. But crepes can be made ahead and frozen, and filling might be kept in a fridge for about a week.
Filling
- 1 chopped eggplant (peeled or unpeeled)
- 1 onion, sliced thinly
- 1 clove garlic, minced
- 2 red bell pepper chopped
- 2 medium zucchini; sliced into rounds
- 3 large tomatoes, cored and chopped coarsely
- 1 tablespoon chopped fresh basil
- 2 tablespoons oil, or as needed
- 1/2 cup grated low-calorie cheese
Crepe Batter
3/4 cup whole wheat or white flour
1 1/4 cups nonfat milk
2 eggs, beaten







