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![Crepes Sweetcorn Mushroom Filling /Cheese Sauce [D]](https://assets.cookeatshare.com/assets/recipe-art/stock/8/full-b197e0dda998b35ad3a324cf097794f5.png "Crepes Sweetcorn Mushroom Filling /Cheese Sauce [D]")
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Ingredientes
- 2 Tbsp. Low-fat spread
- 3 c. Mushrooms, sliced.
- 300 gm Sweetcorn, canned, liquid removed.
- 2 Tbsp. Low-fat spread
- 1/4 c. Flour
- 1 1/3 c. Lowfat milk, skimmed Salt Black pepper, freshly grnd.
- 1/4 c. Cheese, cheddar, low-fat, grated. Salt Black pepper, freshly grnd.
- 540 x Kcalories
Direcciones
- Heat the low-fat spread in a pan, lightly saut=82 the mushrooms.
- Meanwhile, make the cheese sauce. Heat the low-fat spread in a pan, stir in the flour and cook for 1 minute. Then lower the heat and gradually add in the lowfat milk, stirring all the time. Bring the sauce to a boil and stir quickly till the sauce thickens. Add in the cheese and stir till has melted, then add in the mushrooms and sweetcorn. Season to taste with salt and freshly grnd black pepper.
- Fill the pancakes with the ratatouille- putting 2-3 tbs of it in the middle of each pancake- then roll them up and put them in an ovenproof dish.
- Sprinkle the cheese over them and bake for 10 min ay 350^F/180^C.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 652g | |
| Calories 522 | |
| Calories from Fat 174 | 33% |
| Total Fat 25.48g | 32% |
| Saturated Fat 11.05g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 786mg | 33% |
| Potassium 1264mg | 36% |
| Total Carbs 49.58g | 13% |
| Dietary Fiber 3.1g | 10% |
| Sugars 20.81g | 14% |
| Protein 39.35g | 63% |
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