Mushroom Spinach Crepes

Adapted from Moosewood Low-Fat Favorites

Crepes: follow instructions/ingredients in Cinnamon Apple Crepes, omitting vanilla

Filling:
10 oz frozen chopped spinach, thawed
3 c sliced mushrooms
1/3 c sherry
1-2 t minced garlic
1 t dried basil
1/4 c grated feta or parmesan cheese
1/2 c low-fat cottage cheese
salt to taste

Directions:
Make crepes according to directions.
Preheat oven to 350.
Cook and drain spinach.
Combine mushrooms, sherry, garlic, and basil in saucepan and simmer on low heat for 10 minutes; remove from heat. Add spinach and cheeses, mix well, and add salt to taste.
Spray glass baking dish.
Place 3 Tbsp filling in each crepe, roll, and lay seam-side-down in pan, and bake for 15 min or until cheese are hot and bubbly.

Serves 5-6 (14-16 7" crepes total)
Per serving: 157 cal, 11.9 g protein, 2.9 g fat, 19.1 g carb, 51 mg chol, 463 mg sodium, 2.0 g fiber