Spinach Crepes with Ricotta Filling
6
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
Light green pancakes filled with creamy ricotta and crunchy vegetables—perfect for a spring meal.
Ingredients
All-purpose flour
100 gm
Egg whites
1 serving(s), large, lightly beaten
Fat-free skim milk
1¼ cup(s)
Fresh spinach
100 gm, frozen, chopped spinach, defrosted
Garlic
2 clove(s), large, peeled and crushed
Fat-free ricotta cheese
250 gm
Celery
1 stalk(s), medium, finely chopped
Bell pepper
1 cup(s), red, diced
Cherry tomatoes
6 medium, quartered
Dijon mustard
2 tbsp(s)
Vegetable oil
2 tbsp(s)
Canned tomato puree
2 tbsp(s), no-salt variety
Shredded carrots
1 cup(s)