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Ingredientes
- 1 c. lowfat milk
- 3/4 c. unsifted flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 T salad oil
- 4 large eggs
- 1/3 c. butter
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1 1/2 c. (6 ounce) sharp cheddar cheese, grated
- 2 pkg. (10 ounce) frzn minced spinach, thawed
- 6 T butter
- 1/2 pound (2 c.) mushrooms, coarsely minced
- 1/3 c. unsifted flour
- 1/8 teaspoon pepper
- 2 1/2 c. lowfat milk
- Parsley
Direcciones
- Day before, make batter. With beater, beat lowfat milk, flour, sugar, salt and 2 tbsp oil. Add in large eggs; beat till well blended. Chill (covered) overnight.Next day, make crepes. For cheese sauce, heat butter just till melted; remove from heat. Add in flour, salt, pepper and mustard. Stir till smooth with wooden spoon. Add in lowfat milk, slowly, stirring constantly 1 minute. Add in cheese and stir over low heat. Drain spinach well. Saute spinach and mushrooms in the butter in frying pan 2 min. Remove from heat. Reserve 1/2 cup of cheese sauce.
- Put together remainder of cheese with spinach mushroom mix; mix well. Preheat oven to 350 degrees. Assemble crepes on buttered, pyrex dish. On each crepe put 1/2 cup filling. Roll each crepe up and place fold side down in pyrex dish. Cover completely with foil. Heat in oven 20 min. Remove foil. Spoon remainder of sauce over top. Garnish with sliced mushrooms and parsley. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 10 servings | |
| Calories 278 | |
| Calories from Fat 160 | 58% |
| Total Fat 18.12g | 23% |
| Saturated Fat 10.27g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 721mg | 30% |
| Potassium 331mg | 9% |
| Total Carbs 17.07g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.55g | 4% |
| Protein 12.55g | 20% |
