Detalles de la receta

Spinach Crepes

Número de Porciones: 4

Tamaño de la porción: 2 filled crepes

Crepes aren't just for dessert. They're also a wonderful enclosure for savory filling, like this spinach-and-cheese mixture. Try them as an entree for brunch or a quick dinner. The crepes can be made ahead of time, frozen, and defrosted as needed, so all you'll need to do is prepare the filling and pop them into the oven.

Nombre: Cantidad:
frozen, chopped spinach, thawed 10
low-fat ricotta cheese 0.50 cup
egg,slightly beaten, or 1/2 cup egg substitute 2 ea
evaporated skim milk 3 Tbsp
salt 0.25 tsp
pepper 0.16 tsp
nutmeg 1 pinch
Basic Crepes (page 44) 8 ea
margarine,melted 2 tsp
grated Parmesan cheese 3 Tbsp

Preheat the oven to 350 degrees F. Prepare a 9x13-inch baking pan with nonstick pan spray.


Cook the spinach according to package directions. Drain thoroughly in a colander, pressing hard on the spinach, or squeeze out the liquid by hand. In a medium bowl, mix the cooked spinach, ricotta, eggs, milk,salt, pepper, and nutmeg.


Put 1/4 cup of filling down the center of each crepe; overlap the sides.


Place the crepes seam side down in the prepared baking dish. Brush with the margarine and sprinkle with Parmesan cheese.


Bake for 20 minutes, until the crepes are hot and the cheese has melted.

Información nutricional (por porción)
Calorías 217
Calorías de grasa 79
Grasa total 9g
Grasa saturada 3g
Colesterol 123mg
Sodio 436mg
Potasio n/a
Carbohidratos 20g
Fibra dietética 2g
Azúcares 4g
Proteína 16g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 Starch1 Vegetable2 Meat Lean