Free Recipe Souffled Spinach Crepes

Recipe Type: M Recipes

Recipe Preparation: bake

Cooking Ingredients for Souffled Spinach Crepes Recipe

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

Souffled Spinach Crepes Preparation

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.

Cooking Temperature:

Recipe Serves: 6

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