Saturday, May 11, 2013

Mushroom Spinach Crepes

Adapted from Moosewood Low-Fat Favorites

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

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

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

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