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Florentine Crepes

Microwaverina's picture
  Frozen chopped spinach 10 Ounce (1 package)
  Part skim ricotta cheese 1 1⁄2 Cup (24 tbs)
  Egg white 1
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Minced fresh parsley 3 Tablespoon
  Minced fresh basil 1 Teaspoon
  Grated nutmeg 1⁄8 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Whole wheat crepes 8
  Tomato pasta sauce 1⁄2 Cup (8 tbs) (basic)

Microwave spinach on high for 2 minutes in a 9" pie plate.
Rotate the dish a half turn.
Microwave on high for 2 to 4 minutes, or until defrosted.
Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all excess moisture.
In a medium bowl, combine the ricotta, egg white, Parmesan, parsley, basil, nutmeg, and pepper.
Add the spinach and mix well.
Divide the filling among the crepes, positioning it along one side.
Roll to enclose the filling.
Coat a 7" X 11" baking dish with no-stick spray.
Arrange the crepes, seam-side down, in the dish.
Spoon the sauce over the crepes.
Cover the dish with wax paper.
Microwave on medium (50% power) for 5 minutes.
Rotate the dish a half turn.
Microwave on medium (50% power) for 5 to 7 minutes, or until heated through.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1169 Calories from Fat 580

% Daily Value*

Total Fat 66 g101.2%

Saturated Fat 36.2 g181.2%

Trans Fat 0 g

Cholesterol 522.5 mg174.2%

Sodium 2045.6 mg85.2%

Total Carbohydrates 65 g21.8%

Dietary Fiber 12.7 g50.7%

Sugars 7 g

Protein 85 g170%

Vitamin A 668.8% Vitamin C 269.1%

Calcium 174.7% Iron 76.4%

*Based on a 2000 Calorie diet

Florentine Crepes Recipe