1 lb new potatoes, cooked, cut into 1/2" slices

1 c mushrooms, sliced

1/2 med red pepper, chopped

2 t olive or vegetable oil

2 zucchini, small, coarsely shredded

2 c broccoli florets, steamed until crisp-tender

3 T Parmesan cheese, grated

2 t thyme leaves, finely chopped fresh or dried

1/8 t salt

1/4 t pepper

6 T sour cream, reduced-fat

parsley sprigs

To make filling: In large skillet, saute potatoes, mushrooms and pepper in oil until potatoes are beginning to brown, about 5 minutes. Stir in zucchini and broccoli; saute until zucchini is tender, about 3 minutes. Stir in cheese, thyme, salt and pepper. Spoon vegetable mixture in center of crepes (about 1/3 cup per crepe). Roll crepes and place, seam-sides down, on plates. Garnish with dollops of sour cream and parsley. Makes 6 servings.