Spinach Crepes With Tomato Sauce Recipe
Ingredients
| All purpose flour | 3/4 Cup (16 tbs), sifted | |
| Skim milk | 1 Cup (16 tbs) | |
| Vegetable oil | 1 Tablespoon | |
| Egg | 1 Large | |
| Egg whites | 2 Large | |
| Frozen chopped spinach | 3/4 pound, cooked, drained | |
| 1 1/2 cups low fat cottage cheese | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Ground nutmeg | 1/8 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 1 can low sodium tomatoes, chopped, with their juice | ||
| 1 tablespoon unsalted margarine | ||
| Dried basil | 1/2 Teaspoon, crumbled | |
Directions
To prepare the batter for 12 crepes, place the flour, milk, vegetable oil, egg.
1 egg white, and 1/3 of the spinach in an electric blender or food processor.
Blend for 10 to 20 seconds.
Cover and refrigerate the batter for 2 hours.
Cover and refrigerate the remaining spinach.
Lightly grease a 7 inch skillet and set over moderate heat for 30 seconds.
Pour in 3 tablespoons of the batter, rotating the pan to spread it evenly.
Cook the crepe until the edges are brown and crisp about 30 seconds.
With a spatula, gently loosen it and turn it over.
Cook 10 seconds longer or until it is light brown on the underside.
Transfer to a large plate.
Cook the remaining batter in the same way, stacking the crepes as they are done.
Preheat the oven to 350°F.
In a medium size bowl, combine the remaining spinach with the remaining egg white and the cottage cheese, Parmesan cheese, garlic, nutmeg, and pepper.
To assemble, spoon a scant 1/4 cup of the filling down the center of each crepe, then roll it up.
Place the crepes seam side down, side by side, in a lightly greased 13"x 9"x 2" baking pan and bake, uncovered, for 20 minutes.
Meanwhile, in a medium size saucepan, simmer the tomatoes, margarine, and basil over moderate heat for 20 minutes or until thickened.
1 egg white, and 1/3 of the spinach in an electric blender or food processor.
Blend for 10 to 20 seconds.
Cover and refrigerate the batter for 2 hours.
Cover and refrigerate the remaining spinach.
Lightly grease a 7 inch skillet and set over moderate heat for 30 seconds.
Pour in 3 tablespoons of the batter, rotating the pan to spread it evenly.
Cook the crepe until the edges are brown and crisp about 30 seconds.
With a spatula, gently loosen it and turn it over.
Cook 10 seconds longer or until it is light brown on the underside.
Transfer to a large plate.
Cook the remaining batter in the same way, stacking the crepes as they are done.
Preheat the oven to 350°F.
In a medium size bowl, combine the remaining spinach with the remaining egg white and the cottage cheese, Parmesan cheese, garlic, nutmeg, and pepper.
To assemble, spoon a scant 1/4 cup of the filling down the center of each crepe, then roll it up.
Place the crepes seam side down, side by side, in a lightly greased 13"x 9"x 2" baking pan and bake, uncovered, for 20 minutes.
Meanwhile, in a medium size saucepan, simmer the tomatoes, margarine, and basil over moderate heat for 20 minutes or until thickened.
Chef
