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Ingredientes
- 1/2 c. Buckwheat flour
- 1 c. Whole-wheat pastry flour
- 3 x Egg whites -- lightly Beaten
- 1 whl egg
- 1 1/2 c. Nonfat lowfat milk
- 1/2 tsp Salt
- 2 tsp Safflower oil
- 4 c. Sliced mushrooms
- 1/2 c. Chopped green onions
- 1 c. Asparagus tips
- 1 tsp Nutmeg
- 1/2 tsp Dry thyme
- 1/4 c. Applejack or possibly Calvados Brandy
- 1 tsp Safflower oil -- to coat Baking dish
- 1/2 c. Grated low-fat jack or possibly Mozzarella
Direcciones
- 1. In a blender puree flours, egg whites, whole egg, lowfat milk, and salt till the consistency of heavy cream. In a crepe pan or possibly skillet over medium-high heat, heat 1/2 tsp. oil till a drop of water sizzles on surface of pan. Ladle 1/4 c. batter onto pan. Cook crepe till lightly browned (30 to 60 seconds on each side). Set cooked crepes on a plate, and continue till all batter is used.
- 2. Preheat broiler. In a skillet over medium-high heat, hot remaining oil and saute/fry mushrooms and green onions for 5 min, stirring frequently.
- Add in asparagus, nutmeg, thyme, and applejack. Cook for 2 min, stirring frequently.
- 3. Lightly oil a baking dish. Spoon about 2 Tbsp. filling into center of each crepe. Roll and lay, seam side down, in baking dish. Stack them if you run out of room. Sprinkle grated cheese over top and broil till lightly browned and bubbling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 8 servings | |
| Calories 127 | |
| Calories from Fat 50 | 39% |
| Total Fat 5.71g | 7% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 220mg | 9% |
| Potassium 272mg | 8% |
| Total Carbs 9.61g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.48g | 2% |
| Protein 6.57g | 11% |
