Souffled Spinach Crepes

Title:
Souffled Spinach Crepes

Yield:
6 Servings

Categories:
Meatless




Ingredients:





     5 tb Grated Parmesan cheese,


          -divided


     3 tb Fine dry breadcrumbs


     1 tb Margarine, melted


     2 ts Margarine


   1/2 c  Minced onion


 1 1/2 tb All-purpose flour


   2/3 c  Skim milk


   1/4 ts Salt


   1/8 ts White pepper


   1/8 ts Ground nutmeg


    10 oz Frozen chopped spinach,


          -thawed and drained


     1    Egg yolk


     3    Egg whites


   1/8 ts Cream of tartar


          Parmesan Crepes (see recipe)


          Vegetable cooking spray






 Combine 3 tablespoons Parmesan cheese, breadcrumbs, and 1 tablespoon


 margarine; stir well, and set aside.


 


 Melt 2 teaspoons margarine in a small saucepan over medium heat. Add minced


 onion, and saute 2 minutes or until tender. Add flour, and cook 1 minute,


 stirring constantly with a wire whisk. Gradually add skim milk, stirring


 constantly. Cook 1 minute or until thickened, stirring constantly. Stir in


 remaining 2 tablespoons Parmesan cheese, salt, white pepper, and nutmeg.


 


 Position knife blade in food processor bowl; add sauce and spinach, and


 process until smooth. Add egg yolk; process until smooth.


 


 Beat egg whites (at room temperature) and cream of tartar at high speed of


 an electric mixer until stiff peaks form. Gently stir one-fourth of egg


 white mixture into spinach mixture. Gently fold remaining egg white mixture


 into spinach mixture.


 


 Spoon 1/4 cup spinach mixture over half of each crepe, spreading to edge;


 fold crepe in half, and then in quarters. Arrange filled crepes in each of


 2 baking dishes coated with cooking spray. Spoon breadcrumb mixture evenly


 over crepes.


 


 Bake, uncovered, at 375 degrees for 20 minutes. Yield: 6 servings (serving


 size: 2 filled crepes).


 


 Per serving: 110 Calories; 6g Fat (46% calories from fat); 7g Protein; 8g


 Carbohydrate; 39mg Cholesterol; 359mg Sodium


 


 Serving Ideas : Serve with sliced tomatoes.


 


 Recipe by: Cooking Light, May 1994, page 105


 


 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.