- Rating:
- Servings:
- 8-10
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 3/4 cup Green Bell pepper diced
- 3/4 cup Red Bell Pepper diced
- 3/4 cup Yellow Bell Pepper diced
- 3/4 cup Maui Onions diced
- 1 cup Mushrooms sliced
- 2 tablespoon Canola Oil
- Kosher Salt and black pepper to taste
Spicy Low Fat Cucumber Sauce
- 1 teaspoon Canola Oil
- 1/2 each Melissa's Hot House Cucumber, diced small
- 2 cups low fat milk
- 4 teaspoons Corn Starch
- 4 tablespoons Parmesan Cheese finely grated
- pinch Cayenne Pepper
- Fresh Ground Black Pepper to taste
- 1 package Melissa's Crepes
Directions
In a large saucepan, heat oil and sweat onions until translucent and aromatic. Add mushrooms, salt and pepper and cook thoroughly. Add all of the bell peppers and cook slightly. Be careful not to overcook them or they will lose their crispness. Fill and roll the crepes.
Cucumber Sauce
Heat a medium size pan over high heat. When hot, add the oil. When the oil is hot, add the cucumber and quickly sauté just to soften slightly. Remove from the heat and set aside. Prepare sauce by mixing together milk, corn starch, Parmesan cheese, cayenne and black pepper in a saucepan. Cook slowly, over low to medium heat, stirring frequently until sauce is semi-thick and smooth. Add cucumbers and pour over prepared crepes.
