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BLENDER CREPES:
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2
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eggs
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1/4
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cup
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+ 2 Tbsp non-fat non-instant dry milk powder
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1 1/2
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cups
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water
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1
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Tbs
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oil, canola preferred
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1/4
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tsp
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salt
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1
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cup
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whole wheat pastry flour, or 2/3 cup whole grain uncooked of either kamut, whole wheat pastry, spelt, or other grain
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1/2
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tsp
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olive oil, or non-stick cooking spray
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SPINACH FILLING:
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10
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oz
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(bag) fresh baby spinach
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4
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large eggs
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1 1/2
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cups
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lowfat cottage cheese
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1/3
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cup
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cheddar cheese, shredded
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1/4
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tsp
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salt
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1/2
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tsp
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pepper
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3
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Tbs
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unsalted butter, melted
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1/3
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cup
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Parmesan or Romano cheese
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1
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Place 1st 6 ingredients in blender and blend 30 seconds if using flour, or 3-5 minutes if using grain.
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2
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To a moderately hot frypan, put 1/2 tsp olive oil before baking each 2 crepes, or spray generously with olive oil non-stick cooking spray.
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3
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Fill 1/4 cup measuring cup with crepe batter and pour into hot pan, quickly tilting pan to spread to edges of pan. Cook crepe to brown on edges, about 1-2 minutes, loosen with spatula and flip over. Cook lightly on reverse side. Stack on plate until ready to fill and roll. TIP: The flour in the batter tends to settle to bottom quickly, so briefly re-blend before making each crepe, by turning on blender our pour batter into a mixing bowl and stirring.
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4
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PREPARE SPINACH FILLING: Steam the spinach, drain well, press out water, and chop. Blend next 5 ingredients in mixing bowl in order given, then stir in the spinach with a fork. Place about 3-4 Tbs filling on the side of each crepe and roll up. Place seam side down in lightly greased or sprayed 9 x 13" baking pan (usually takes 2 baking pans). Combine 3 Tbs melted, unsalted butter and 1/3 C Parmesan or Romano cheese, and spread over top of crepes. Bake uncovered at 350° for 20 minutes or until hot through and egg lightly cooked. To serve, spoon SALSA over the top of each crepe.
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