SPINACH CREPES

Filling:

1 (8 oz.) pkg. Neufchatel cheese, softened
3/4 c. part-skim Ricotta cheese
1/2 c. finely chopped lean cooked ham
3 Tbsp. grated Parmesan cheese
1 Tbsp. chopped fresh parsley
1 tsp. dried whole thyme
1 clove garlic, minced

Combine cheeses in a medium bowl and beat at medium speed until smooth. Stir
in ham, cheese, parsley, thyme and garlic.

Crepe:

1 c. unbleached flour
3/4 c. skim milk
1/4 c. chopped, cooked spinach
1/4 c. chopped green onions
2 eggs
1/8 tsp. salt
1/8 tsp. ground nutmeg

Combine ingredients using an electric blender or food processor until they
are smooth. Refrigerate at least 1 hour (this make crepes lighter in
texture).

Coat 6-inch crepe pan with cooking spray. Place over medium heat and when
hot, not smoking, put 2 tablespoon batter into pan and quickly spread in all
directions to cover pan. Cook 1 minute or until lightly brown. Lift edge to
test for doneness. It is ready for flipping when it can be shaken loose from
pan. Flip and cook another 30 seconds (it will usually be spotty brown so
will be the side for the filling). Place crepes on towel to cool. Use wax
paper between crepes to prevent sticking. Repeat process until all batter is
used. Makes 14 crepes.

Spread filling on crepe; roll tightly and refrigerate 1 hour. Slice
diagonally into 6 pieces with electric knife. Yields 84 appetizers.

Per Serving: 20 Calories, 1.2 g. Protein, 1.0 g. Fat, 1.4 g. Carbohydrate, 8
g. Cholesterol, 0.1 g. Iron, 38 g. Sodium and 15 g. calcium.