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Women are more likely to be iron deficient, and spinach is a great way to sneak in extra iron (as well as vitamins A and K).
NUTRITION (per serving) 525 cal, 26 g pro, 31 g carb, 8 g fiber, 33.8 g fat, 14.1 g sat fat, 603 mg sodium
PREP TIME: 10 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4
Crepe Filling
2 packages (10 oz each) frozen chopped spinach, thawed and squeezed very dry
¾ c low-fat cottage cheese
3 lg eggs, beaten
⅓ c shredded sharp cheddar cheese
¼ tsp salt
⅛ tsp nutmeg
3 Tbsp butter, melted
¼ c grated Romano cheese
Whole Wheat Crepes:
1¾ c whole wheat pastry flour
1 c milk
1 c water
4 lg eggs
2 Tbsp butter, melted
1 Tbsp honey (optional)
¼ tsp salt
Oil, for the pan
1. MAKE the crepe batter 2 hours before you are ready to assemble this dish. Then cook the crepes.
2. TO MAKE THE BATTER: In a blender, combine the flour, milk, water, eggs, butter, honey (if using), and salt. Process until the batter is smooth. Let rest for 2 hours to allow the particles of flour to expand in the liquid, resulting in a tender crepe. Just before cooking the crepes, process the batter again briefly to blend the ingredients.
3. PREHEAT the oven to low.
4. HEAT a small heavy skillet or crepe pan to medium-high heat. The pan is ready when a drop of water "dances" on it. Oil the pan well.
5. STIR the batter and then pour about ¼ cup into the pan. Cook for about 2 minutes, or until golden brown underneath and dry on top. Flip over with your fingers and brown the other side for about 1 minute. Slide onto a heatproof plate and keep warm in the oven. If the first crepe came out too thick, thin the batter with a little liquid. Continue making crepes until all the batter is used. The finished crepes can be stacked on top of each other.
6. TO MAKE THE DISH: Preheat the oven to 350°F. Butter a shallow baking dish large enough to hold 8 rolled-up crepes in a single layer.
7. MIX together the spinach, cottage cheese, eggs, Cheddar, salt, and nutmeg in a medium bowl.
8. PLACE about ½ cup of the mixture onto each crepe, roll up, and arrange in the baking dish. Brush with the butter and sprinkle with the Romano. Bake for 20 minutes, or until heated through.
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