Description
Prosciutto or ham, mushrooms, spinach, cheese…and a scrumptious, spicy tomato sauce to top things. For a vegetarian version, you can just leave out the prosciutto/ham. (if you have a smaller appetite, this could easily feed six, at 1 1/2 crepes per serving, but i couldn't enter that alternate amount in the yield)
Ingredients
- Crushed Tomatoes
- Salt
- Splenda Sugar Substitute
- Tomato Paste
- Dried Basil
- Dried Oregano
- Cayenne Pepper
- Chili Powder
- Fresh Parsley
- Fresh Tomato
- Butter
- Olive Oil
- Onion
- Garlic Cloves
- Button Mushroom
- Baby Spinach
- Nutmeg
- Whole Wheat Flour
- Milk
- Pepper
- Egg White
- Mascarpone Cheese
- Cheddar Cheese
- Crepes
- Prosciutto
Instructions
- For tomato sauce: empty the crushed tomatoes into a small saucepan
- Add salt, splenda tomato paste, basil, oregano, cayenne and chili 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
- 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 400f
- 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 and sprinkle with fresh parsley