Souffled Spinach Crepes

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Title: Souffled Spinach Crepes
Yield: 6 Servings
Categories: Meatless


5 tb Grated Parmesan cheese,
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 on Jan 28, 1997.