Fancy-Shmancy Dinner Crepes Recipe

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Ingredients:

Serving

1 (14 1/2 oz) can crushed tomatoes , including the juice (400 g)
1/2 tsp salt (or to taste)
1/3 tsp splenda sugar substitute
2 tbsp tomato paste
1/2 tsp dried basil, crumbled
1/2 tsp dried oregano, crumbled
1/4 tsp cayenne pepper
1/4 tsp chili powder
5 sprigs fresh parsley, minced
3/4 cup peeled seeded and diced fresh tomato
1 tbsp butter
1 tbsp olive oil
1 cup onion, chopped
2 -3 garlic cloves, finely minced
1 lb button mushroom, sliced
1/2 cup fresh parsley, minced
10 oz prewashed baby spinach (i use the prewashed, bagged spinach for ease, otherwise, make sure your spinach is well-dried, 280-3)
1/4 tsp grated nutmeg
1 tbsp whole wheat flour
2/3 cup milk (i used partly-skimmed)
1 tsp salt
pepper, to taste (careful with the pepper as the tomato sauce is quite hot or spicy)
1 egg white
4 oz mascarpone cheese
2 cups cheddar cheese
8 ready-made crepes
8 slices prosciutto or 8 slices good quality ham
minced fresh parsley
grated cheddar cheese

Directions:

For Tomato Sauce: Empty the crushed tomatoes into a small saucepan. Add salt, splenda tomato paste, basil, oregano, cayenne and chili (if you are very heat-sensitive, you may want to tone down the cayenne and chili. This amount makes a spicy sauce.) Bring to a boil and simmer, at lowest setting, stirring occasionally, for 20 minutes. The sauce will be very thick at this point. TURN OFF HEAT. Stir in the fresh, diced tomatoes and cover saucepan. The liquid emitted by the fresh tomatoes will bring the mixture to a nice sauce consistency. After 10 minutes, whisk in butter. Set aside. (Can be made up to 1 day ahead. Cover and refrigerate. Reheat before proceeding.).
For Crepe Filling: Heat oil in heavy large skillet over medium heat. Add onion and saute 3 minutes; add garlic and saute 1 minute longer. Add mushrooms and parsley and saute until all liquid released by the mushrooms has evaporated, about 9-10 minutes. Add spinach and cook, sauteeing, until just wilted, about 1 minute. Finally, add whole wheat flour and nutmeg and stir through mushroom/spinach mixture. Add milk and cook, stirring, until mixture is creamy and thickened and just bubbling. Remove from heat and allow to cool for 15 minutes.
In a small bowl, beat together the egg white and mascarpone. Stir it and the cheddar cheese into the mushroom mixture and distribute.
Grease a 13 X 9 inch glass baking pan and preheat oven to 400°F.
Assemble Crepes: Place a piece of prosciutto on each of the crepes. Put generous 1/2 cup of mushroom filling directly in the centre of each crepe. Fold in two opposite sides of crepe, and do this with the other sides to create a neat, square-ish package. Place each crepe, seam side down, into baking pan. Bake for 30 minutes. The crepes should be browned and crispy on top.
To serve: Place 2 crepes per serving on plates. Top with tomato sauce, garnish with some grated cheddar (optional) and sprinkle with fresh parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	567.52 Kcal (2376 kJ)
Calories from fat	372.82 Kcal
		% Daily Value*
Total Fat	41.42g	64%
Cholesterol	114.32mg	38%
Sodium	1483.2mg	62%
Potassium	1070.62mg	23%
Total Carbs	23.76g	8%
Sugars	12.64g	51%
Dietary Fiber	5.08g	20%
Protein	27.68g	55%
Vitamin C	32.1mg	53%
Iron	3.9mg	22%
Calcium	631.6mg	63%

Amount Per 100 g
Calories	124.54 Kcal (521 kJ)
Calories from fat	81.82 Kcal
		% Daily Value*
Total Fat	9.09g	64%
Cholesterol	25.09mg	38%
Sodium	325.48mg	62%
Potassium	234.94mg	23%
Total Carbs	5.21g	8%
Sugars	2.77g	51%
Dietary Fiber	1.12g	20%
Protein	6.07g	55%
Vitamin C	7mg	53%
Iron	0.9mg	22%
Calcium	138.6mg	63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

14

Points
15

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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