VEGETABLE CREPES WITH YOGURT SAUCE

INGREDIENTS:
1/2 cup (75g) plain flour
1/2 cup (75g) lentil flour
2 eggs, lightly beaten
1+1/2 cup (375g) low-fat milk
2 tablespoons chopped green shallots
cooking oil spray
1/2 cup (40g) grated parmesan cheese

FILLING:
1+1/2 cup (225g) frozen beans, thawed
1/2 cup (125ml) chicken stock
1 medium (150g) onion, finely chopped
1 clove garlic, crushed
2 medium (240g) zucchini, sliced
1 large (350g) yellow pepper, sliced
1 large (350g) red pepper, sliced
400g can tomatoes

YOGURT SAUCE:
2/3 cup (160ml) low-fat yogurt
1 clove garlic, crushed
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh mint

METHOD:
Slit flours into bowl, gradually stir in combined eggs and milk, beat until smooth, add shallots.
Heat non-stick pan, coat with cooking oil spray.
Pour 1/4 cup (60ml) of batter into pan, cook until crepe is browned underneath.
Turn crepe, cook other side.
Repeat with remaining.
You will need 8 pieces.
Dividing filling between crepes, rool up, place seam side up on oven trays which have been coated with cooking oil spray, top with cheese.
Bake uncovered, in moderate hot oven about 15 minutes or until hot.
Serve with yogurt sauce.

FILLING:
Remove skins from beans.
Combine stock, onion and garlic in pan, cook, stirring, until water has avaporated.
Add beans, zucchini, peppers and undrained crushed tomatoes, cook, stirring, about 10 minutes or until vegetables are tender.

YOGURT SAUCE:
Combine all ingredients in small bowl, mix well.

Serves 4.
Per serve: 7.3g fat.
Calories: 297.
Suitable if you have diabetes.