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Spinach Crepes Recipe
|Unbleached flour||1 Cup (16 tbs)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Chopped cooked spinach||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 730 Calories from Fat 120
% Daily Value*
Total Fat 13 g20.7%
Saturated Fat 3.9 g19.6%
Trans Fat 0 g
Cholesterol 426.4 mg
Sodium 489.5 mg20.4%
Total Carbohydrates 117 g38.9%
Dietary Fiber 5.7 g23%
Sugars 11.2 g
Protein 34 g67.5%
Vitamin A 74% Vitamin C 45.7%
Calcium 33.1% Iron 52.6%
*Based on a 2000 Calorie diet
Top with cover,- process until smooth.
Refrigerate batter at least 1 hour.
Coat a 6-inch crepe pan with cooking spray; place over medium heat until just hot, not smoking.
Spoon 2 tablespoons crepe barter into pan; quickly spread barter in all direcrions so barter covers pan.
Cook 1 minute or until lightly browned.
Lift edge of crepe to test for doneness.
Crepe is ready for flipping when it can be shaken loose from pan.
Flip crepe, and cook about 30 seconds on other side.
Place crepes on a rowel to cool.
Stack between layers of wax paper to prevent sticking.
Repeat until all barter is used.