Ingredients

1 cup unbleached flour
teaspoon salt
2 eggs, beaten
1 cup skim or low-fat milk
Oil for cooking
12 thin slices ham or turkey
cup light cream cheese
2 medium tomatoes, thinly sliced

Ingredients

1 cup carrots, washed, peeled and grated
1 cup zucchini, washed, peeled and grated
8 tablespoons grated Parmesan cheese
2 eggs, beaten
cup olive oil
2 tablespoons chopped parsley
1 teaspoon oregano
1 tablespoon soy sauce

Directions

  To make crepes, place flour and salt in a bowl and add the eggs, beating until blended. Gradually add the milk, beating constantly to form a smooth batter. 

  Brush some oil onto a shallow nonstick pan and place over medium heat. Pour in 2-3 tablespoons of batter and swirl it around to make a thin pancake. Cook 1 minute or until pale brown and then turn over. Cook 1 more minute. Repeat until there are 6 crepes.

  Lay a crepe on a plate and place a slice of meat on it. Add another crepe, then a layer of cream cheese, another crepe and then slices of tomato. Repeat with another 6 crepes and fillings. Chill for an hour and then cut each stack into wedges. Yield: 6 servings.

Directions

  Preheat oven to 350F (180C). Place all of the ingredients in a large bowl and stir well. Grease a 9 inch square pan. Spread the mixture into the pan and bake for 20 to 25 minutes, until light brown. Cut when cool and pack for that special picnic, car trip or lunch box. Yield: 12 servings.