Spinach and Mushroom Crepes

Crepes:
1/2 cup white flour
2 whole eggs
¾ cup milk
2 T melted butter *

Filling:
1 tsp. oil or cooking spray
1/4 tsp. salt, or to taste
1 large bag fresh spinach (washed, steamed and chopped) or one box frozen
chopped spinach (thawed and drained)
2-3 cups chopped fresh mushrooms
2 cloves garlic, minced
2 T olive oil
1 cup low fat cheese
1/8 tsp. basil
Salt 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.