| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | Meatless | 6 | Servings | |
INGREDIENTS
| 5 | tb | Grated Parmesan cheese, divided |
| 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 |
INSTRUCTIONS
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 [email protected] on Jan 28, 1997.
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