Vegetable - Spinach Crepes
Source of Recipe
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List of Ingredients
Vegetable - Spinach Crepes
One (10-ounce) package frozen chopped spinach, cooked and drained
1/2 cup low-fat ricotta cheese
2 eggs, slightly beaten, or 1/2 cup egg substitute
3 tablespoons fat-free evaporated milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Pinch of nutmeg
8 Crepes
2 teaspoons margarine, melted
3 tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees F. Prepare a 9x13-inch
baking pan with non-stick pan spray.
Cook the spinach according to the package directions. Drain
thoroughly in a colander, pressing hard on the spinach, or
squeeze out the liquid by hand. In a medium bowl, mix the
cooked spinach, ricotta, eggs, milk, salt, pepper, and nutmeg.
Put 1/4 cup of the filling down the center of each crepe;
overlap the sides. Place the crepes seam side down in the
prepared baking dish. Brush with margarine and sprinkle with
Parmesan cheese. Bake for 20 minutes, until the crepes are
hot and the cheese has melted.
Makes 4 servings of 2 crepes.
Nutritional info per serving:
Calories: 217, Fat: 9 g, Cholesterol: 123 mg, Sodium: 436 mg,
Carbohydrate: 20 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 16 g
Diabetic Exchanges: 1 Bread/Starch, 1 Vegetable, 2 Lean MeatRecipe
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