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Ingredientes
- 3 x Large eggs
- 1 3/4 c. Lowfat milk
- 1 1/2 c. All-purpose flour
- 1 tsp Baking pwdr
- 1 pch Salt
- 1/2 tsp Grnd white pepper
- 1 tsp Dry mustard
- 1 tsp Mustard seeds
- 1 Tbsp. Unsalted butter, melted Vegetable oil
- 2 c. Minced onion
- 2 c. Coarse grated cheddar
- 2 c. Fresh spinach, cleaned
- 2 c. Minced fresh tomatoes
- 1/3 c. Grated parmesan cheese
- 1/4 c. Chopped fresh parsley
Direcciones
- In bowl, beat Large eggs till fluffy. Beat in lowfat milk, flour, baking pwdr, salt, white pepper, dry mustard, mustard seed & melted butter till well blended.
- In 6-8 inch crepe pan, heat oil to cover bottom. Add in scant 1/4 c. batter to cover bottom of pan, rotating to proportionately spread. When set on bottom, flip & cook other side. Repeat with remaining batter. Stack & chill up to a day, if you like. 30 min before serving, preheat oven to 350. Lay 1 crepe in souffle dish or possibly round ovenproof platter. Sprinkle with onions, top with another crepe then layer of Cheddar. Add in another crepe, layer of spinach, a 4th crepe & layer of tomatoes. Repeat layers, using remaining crepes, veggies & cheese. Sprinkle with Parmesan cheese & parsley & bake, uncovered, 20 min or possibly till warm & bubbly.
- Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 426g | |
| Recipe makes 4 servings | |
| Calories 646 | |
| Calories from Fat 289 | 45% |
| Total Fat 32.88g | 41% |
| Saturated Fat 19.16g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 246mg | 82% |
| Sodium 1022mg | 43% |
| Potassium 692mg | 20% |
| Total Carbs 53.09g | 14% |
| Dietary Fiber 3.9g | 13% |
| Sugars 11.36g | 8% |
| Protein 34.85g | 56% |
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