| 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 igor@digex.net on Jan 28, 1997.
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