|Skim milk||1 Cup (16 tbs)|
|Egg beaters||3 (3/4 Cup)|
|Flour||2⁄3 Cup (10.67 tbs)|
|Fat free chicken broth||3 Teaspoon|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Mushrooms||1 Can (10 oz), drained, rinsed|
|Cooked and drained spinach||1⁄2 Cup (8 tbs)|
|Chicken breast||1 , cooked and skinless|
|Non fat ricotta cheese||1⁄2 Cup (8 tbs)|
|Non fat cottage cheese||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Fat free chicken broth||1 Cup (16 tbs)|
|Garlic||1⁄4 Teaspoon, minced|
|Onion powder||1⁄4 Teaspoon|
|Tomato sauce||3 Cup (48 tbs)|
|Grated non fat mozzarella cheese||1 Cup (16 tbs)|
Beat Egg Beaters and milk together.
Add flour and beat well.
Let the batter stand, but beat again before cooking.
Heat a crepe pan or a small non-stick pan sprayed with Pam Spray until hot.
Pour about 2 Tbs.of batter into the pan.
Tilt the pan to coat the whole bottom.
Cook about one minute or until the underside is lightly brown.
Turn the crepe and brown the other side for about 10-20 seconds.
Remove and cool before filling.
This should make about 15 crepes
Saute onion in the chicken broth.
Add the mushrooms, chopped chicken, and spinach.
Add the cheeses and seasonings.
Spoon about 2 Tbs. into each crepe.
Tuck the ends in to prevent and roll up the crepes.
Blend until smooth milk, cornstarch, minced garlic, onion powder, basil, oregano, and salt to taste.
Boil until thick and set aside.
Mix together tomato sauce and chicken broth.
Simmer about 45 minutes.
Stir together the two sauces.
Spread the sauce over the crepes in a 9 x 13 inch baking dish that has been sprayed with a non-fat cooking spray.
Top with grated cheese.
Bake at 350°F.for 20 minutes uncovered.