Souffled spinach crepes

Yield: 6 Servings

Measure Ingredient
5 tablespoons Grated Parmesan cheese, divided
3 tablespoons Fine dry breadcrumbs
1 tablespoon Margarine, melted
2 teaspoons Margarine
½ cup Minced onion
1½ tablespoon All-purpose flour
⅔ cup Skim milk
¼ teaspoon Salt
⅛ teaspoon White pepper
⅛ teaspoon Ground nutmeg
10 ounces Frozen chopped spinach, thawed and drained
1 \N Egg yolk
3 \N Egg whites
⅛ teaspoon Cream of tartar
\N \N Parmesan Crepes (see recipe)
\N \N Vegetable cooking spray

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 ¼ 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@... on Jan 28, 1997.

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