Spinach Crepes With Tomato Sauce
|All purpose flour||3⁄4 Cup (12 tbs), sifted|
|Skim milk||1 Cup (16 tbs)|
|Vegetable oil||1 Tablespoon|
|Egg whites||2 Large|
|Spinach/1 package frozen chopped spinach, thawed and drained||3⁄4 Pound, cooked, chopped and drained|
|Low fat cottage cheese||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Low sodium tomatoes||1 Can (10 oz), chopped (With Their Juice)|
|Unsalted margarine||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crumbled|
To prepare the batter for 12 crepes, place the flour, milk, vegetable oil, egg.
1 egg white, and 1/3 of the spinach in an electric blender or food processor.
Blend for 10 to 20 seconds.
Cover and refrigerate the batter for 2 hours.
Cover and refrigerate the remaining spinach.
Lightly grease a 7 inch skillet and set over moderate heat for 30 seconds.
Pour in 3 tablespoons of the batter, rotating the pan to spread it evenly.
Cook the crepe until the edges are brown and crisp about 30 seconds.
With a spatula, gently loosen it and turn it over.
Cook 10 seconds longer or until it is light brown on the underside.
Transfer to a large plate.
Cook the remaining batter in the same way, stacking the crepes as they are done.
Preheat the oven to 350°F.
In a medium size bowl, combine the remaining spinach with the remaining egg white and the cottage cheese, Parmesan cheese, garlic, nutmeg, and pepper.
To assemble, spoon a scant 1/4 cup of the filling down the center of each crepe, then roll it up.
Place the crepes seam side down, side by side, in a lightly greased 13"x 9"x 2" baking pan and bake, uncovered, for 20 minutes.
Meanwhile, in a medium size saucepan, simmer the tomatoes, margarine, and basil over moderate heat for 20 minutes or until thickened.