Directions: Crepes: Combine the flour, milk, egg whites, liquefied butter buds, and salt. Blend to combine well. Add the chopped chives and parsley. Refrigerate batter to thicken slightly. Heat a crepe or saute pan over high heat. Spray with nonstick spray. Pour a large spoonful of batter into pan and swirl to a thin pancake. Flip over and then remove from pan. Continue to make additional crepes. Ratatouille: Spray a large pot with nonstick cooking spray. Over medium heat, saute the onions and garlic. Add the diced vegetables and saute for about 10-15 minutes to sweat the vegetables. Add the tomatoes and stir well. Add the bouquet garnis and allow to cook over low heat for about 1 hour, stirring often. To assemble, place about 1/4 cup of the ratatouille into the center of each crepe. Roll up and place in a casserole dish. Top with remaining ratatouille and non-fat cheese. Bake at 350 until heated through or 10-15 minutes.
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|Serving Size: 1 Serving (1699g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 53 (3%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 9mg||3 %|
|Sodium 912.8mg||31 %|
|Potassium 2251.2mg||59 %|
|Total Carbohydrate 321.5g||95 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 307g|
|Protein 100.1g||143 %|
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Calories per serving: 1769
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