- 2 cups egg substitute
- 1 cup fat-free reduced-sodium chicken broth, divided
- 1 tablespoon all-purpose flour
- 1/2 teaspoon nutmeg
- 1/2 teaspoon white pepper
- 1 package (5 ounces) reduced-fat shredded Swiss cheese
- 1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
- 1 can (8 ounces) reduced-sodium tomato sauce
Preheat oven to 375°F. Spray a 10-inch nonstick skillet with cooking spray and heat over medium-high heat. Pour in 1/4 cup egg substitute, tilting pan to coat surface. Cook until lightly browned and set, about 1 minute. Flip crêpe; cook about 15 seconds. Slide crêpe onto dinner plate and cover with waxed paper.
Repeat, spraying skillet as needed, until 8 crêpes are cooked and stacked with waxed paper.
Heat 3/4 cup of the chicken broth until boiling. Mix remaining 1/4 cup broth with the flour, stirring until smooth. Whisk flour mixture into hot broth, stirring until thick. Reduce heat. Add nutmeg, pepper and cheese and cook, stirring, until cheese melts.
Combine spinach with the broth-cheese mixture.
With the browned side of the crêpe down, spread 3 tablespoons of the filling on one third of the crêpe. Repeat until 8 crêpes are filled and rolled.
Lay crêpes in a sprayed 13x9x2-inch baking dish. Spread tomato sauce over crêpes. Bake at 375°F 25 to 30 minutes.
Yield: 4 servings. Serving size: 2 crêpes.
Nutrition Facts Per Serving:
Calories: 310, Carbohydrates: 13 g, Protein: 29 g, Fat: 16 g, Saturated Fat: 4 g, Cholesterol: 31 mg, Sodium: 466 mg, Fiber: 3 g
Exchanges per serving: 1 1/2 Fat, 3 Vegetable, 3 Meat.
Copyright Diabetic Cooking.