Spinach-Mushroom Crepes

50 minutes Prep: 20 minutes Cook: 30 minutes

99 calories per serving view nutrition facts

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Filling
4	cups	mushrooms	quartered
1	x	salt and black pepper	to taste
1	each	onion	chopped
2	bunch	spinach	trimmed, chopped
1	bunch	scallions, spring or green onions	chopped
1/2	cup	parsley leaves	fresh, chopped
1/2	cup	basil	fresh, chopped, or dill
2	each	tomatoes	fresh, chopped

Crepes
8	each	crepes

White sauce
3	tablespoons	rice
1	cup	rice milk
1	x	seasonings	to taste
1/4	cup	onion	finely chopped

In a large skillet, sauté mushrooms quickly in balsamic vinegar or cooking sherry until browned.

Season to taste.

Remove mushrooms from skillet and set aside.

Wipe down skillet, sauté onion in vinegar or sherry, when translucent and tender, add spinach.

As spinach wilts, add scallions, parsley, basil or dill.

Continue to sauté until vegetables are tender and little liguid remains.

Add chopped tomatoes and sauté for a few minutes to heat through.

Add reserved mushrooms.

Taste and adjust seasonings.

For sauce, put into blender rice, rice milk seasonings, and onion.

Process until smooth.

Transfer to a small saucepan and heat through.

Preheat oven to 350 F.

Roll up crepes with filling, place side by side on a baking sheet.

Pour white sauce over crepes and heat for 10 to 15 min in oven.

Serve hot.

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Serving Size 285g

Amount per Serving

Calories 99 9% of calories from fat