Spinach and Mushroom Crepes
- Number of Servings: 6
Ingredients
Crepes: 1/2 cup white flour2 whole eggs¾ cup milk2 T melted butter *Filling:1 tsp. oil or cooking spray1/4 tsp. salt, or to taste1 large bag fresh spinach (washed, steamed and chopped) or one box frozenchopped spinach (thawed and drained)2-3 cups chopped fresh mushrooms2 cloves garlic, minced2 T olive oil1 cup low fat cheese1/8 tsp. basilSalt and pepper to taste* Substitute margarine and low-fat cheese for low cholesterol and fat meal plan
Prepare crepe batter by blend flour, eggs, milk and butter together until very smooth. Cover and let sit for 15 to 30 minutes while you prepare the filling.
In a large skillet, heat olive oil and then add mushroom, basil and garlic. Cook mushrooms and then add the chopped spinach and the cheese, salt and pepper. Mix thoroughly and remove filling from heat.
Preheat the oven to 350 degrees.
Spray a heated medium-sized cooking pan with oil or cooking spray. Place 2 T of the crepe batter in the pan and then rotate the pan to spread the batter in a circle, about 7 inches in diameter. Cook until the edges start to turn golden brown and then flip the crepe and cook the other side until light brown.
Remove from heat and place on waxed paper. Cook the remaining crepes. Stack crepes between pieces of waxed paper to prevent sticking while hot.
Prepare the crepes by placing about 3 tablespoons of filling on the lower half of each crepe. Roll up the crepe so that the filling is in the middle.
Place crepes in a roasting pan side by side. Cover with aluminum foil and bake for 20 minutes at 350 degrees until the cheese is melted.
Number of Servings: 6
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
In a large skillet, heat olive oil and then add mushroom, basil and garlic. Cook mushrooms and then add the chopped spinach and the cheese, salt and pepper. Mix thoroughly and remove filling from heat.
Preheat the oven to 350 degrees.
Spray a heated medium-sized cooking pan with oil or cooking spray. Place 2 T of the crepe batter in the pan and then rotate the pan to spread the batter in a circle, about 7 inches in diameter. Cook until the edges start to turn golden brown and then flip the crepe and cook the other side until light brown.
Remove from heat and place on waxed paper. Cook the remaining crepes. Stack crepes between pieces of waxed paper to prevent sticking while hot.
Prepare the crepes by placing about 3 tablespoons of filling on the lower half of each crepe. Roll up the crepe so that the filling is in the middle.
Place crepes in a roasting pan side by side. Cover with aluminum foil and bake for 20 minutes at 350 degrees until the cheese is melted.
Number of Servings: 6
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
Nutritional Info Amount Per Serving
- Calories: 156.0
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 25.3 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 1.3 g
- Protein: 11.1 g
Member Reviews