Spinach Crepes

Submitted by christinavt

Makes 4 servings

Adapted from the American Diabetes Association. Crepes aren't just for dessert. They're also a wonderful enclosure for savory filling, like this spinach-and-cheese mixture. Try them as an entree for brunch or a quick dinner. The crepes can be made ahead of time, frozen, and defrosted as needed, so all you'll need to do is prepare the filling and pop them into the oven. **Ingredients: all-purpose flour, milk, egg whites or egg substitute, margarine, 10 oz frozen chopped spinach, 1/2 cup low-fat ricotta cheese, eggs, evaporated skim milk, salt, pepper, nutmeg, grated Parmesan cheese, nonstick cooking spray cvt

Ingredients

Crepes:
1/2	cup all-purpose flour
1/2	cup lowfat milk (1082)
1	large egg white, or 1/3 cup egg substitute
2	tsp Promise spread, melted (100526)
Filling:
10	oz chopped spinach, thawed (11856)
1/2	cup low-fat ricotta cheese
2	large eggs, slightly beaten, or 1/2 cup egg substitute
3	tablespoons evaporated skim milk
1/4	tsp salt
1/8	tsp pepper
1	pinch nutmeg
2	tsp Promise spread, melted (100526)
3	tablespoons grated Parmesan cheese

Directions

Crepes:
Combine the flour, milk, the egg white, and margarine in a food processor or blender. Process until smooth. Refrigerate up to 8 hours. Stir or shake before using.
Heat a 5- or 6-inch nonstick crepe pan or small nonstick skillet over medium heat. Spray with nonstick pan spray.
Pour about 3/4 of a 1/4 dry measuring cup of batter into the hot pan, tilting to spread the batter evenly. Cook until the bottom of the crepe is lightly browned; turn and cook 30 seconds more.
Remove each crepe to a sheet of wax paper and repeat the process until all the batter is used. You should have 8 crepes, 2 per serving.
Filling:
Preheat the oven to 350 degrees F. Prepare a 9x13-inch baking pan with nonstick pan spray.
Cook the spinach according to 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 filling down the center of each crepe; overlap the sides.
Place the crepes seam side down in the prepared baking dish. Brush with the margarine and sprinkle with Parmesan cheese.
Bake for 20 minutes, until the crepes are hot and the cheese has melted.