Crepes with Summer Vegetables and Herb Sauce

This highly flavourful crepe works well with any number of seasonal  vegetables.

Batter
1 cup (250 mL) whole wheat pastry flour
1 cup  (250 mL) low-fat milk or unflavoured milk alternative
1/2 cup (125 mL)  water
2 large free-range eggs
2 Tbsp (30 mL) extra-virgin olive oil
1/2  tsp (2 mL) salt

Sauce
1 cup (250 mL) cilantro
1/2 cup (125 mL) fresh  mint
1 clove garlic
1/3 cup (80 mL) extra-virgin olive oil
1 Tbsp (15  mL) red wine vinegar

Filling
2 tsp (10 mL) extra-virgin olive oil
1 medium  zucchini, diced
1 large red bell pepper, sliced thinly
1 cup (250 mL) corn  kernels (about 1 large ear)
Salt and pepper, to taste
4 cups (1 L) baby  spinach
1/2 cup (125 mL) reduced-fat mozzarella cheese, grated

Blend together batter ingredients with whisk or in blender until smooth.  Cover and refrigerate for at least 1 hour.

In food processor, mince cilantro, mint, and garlic. With machine running,  pour oil and vinegar in the top tube and process until well combined. Set aside.

Prepare crepes according to basic crepe instructions. Keep warm  in the oven at 200 F (93 C).

In skillet, heat 2 tsp (10 mL) oil over medium heat. Cook zucchini, bell  pepper, corn, salt, and pepper until vegetables have softened, about 5 minutes.  Stir in spinach and cook an additional 1 minute, or until wilted.

Place vegetables on crepes, top with cheese, and roll. Garnish each rolled  crepe with herb sauce.

Makes 8 crepes.

Each crepe contains: 204 calories; 8 g protein; 11 g total fat (2 g sat. fat,  0 g trans fat); 21 g carbohydrates; 4 g fibre; 242 mg sodium

source: "Sweet & Savoury Crepes", alive #345, July 2011