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Spinach Crepes With Tomato Sauce

Healthycooking's picture
Ingredients
  All purpose flour 3⁄4 Cup (12 tbs), sifted
  Skim milk 1 Cup (16 tbs)
  Vegetable oil 1 Tablespoon
  Egg 1 Large
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Healthy

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