Recipe Details

Spinach Crepes

Number of Servings: 4

Serving Size: 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.

Name: Amount:
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.

Nutritional Information (per serving)
Calories 217
Calories from Fat 79
Total Fat 9g
Saturated Fat 3g
Cholesterol 123mg
Sodium 436mg
Potassium n/a
Carbohydrates 20g
Dietary Fiber 2g
Sugars 4g
Protein 16g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Starch1 Vegetable2 Meat Lean