Asparagus Rolled in Herb Crepes - 22g Carbs, 5g Fiber
From: Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
A simple and elegant way to serve asparagus, this dish makes a great main course for a vegetarian dinner party. It can be assembled ahead of time and baked just before serving.
12 herb crepes (Separate recipe below)
2 lb asparagus
Salt and freshly ground pepper
1/2 cup (2 oz) grated gruyère cheese
2 Tbsp chopped chives
2 Tbsp extra virgin olive oil
3 Tbsp freshly grated Parmesan
1. Preheat the oven to 375 degrees. Butter or oil two baking dishes.
Steam the asparagus until tender, about five minutes. Divide into
12 portions, and place a portion on each crêpe. Sprinkle with salt,
pepper, gruyere and chives. Roll up and place in the prepared baking
dishes.
2. Sprinkle the Parmesan over the crepes, and drizzle on the olive oil.
Bake 15 to 20 minutes until bubbling; the edges of the crêpes should be
just beginning to crisp. Serve hot.
Advance preparation:
You can store the crepes in the refrigerator or the freezer for a couple
of days. Stack them between pieces of parchment or wax paper so they
don't stick together. The assembled crêpes can be refrigerated for up
to a day.
Servings: 6
Nutrition per Serving:
288 Calories, 4g Saturated Fat, 3g Polyunsaturated Fat, 10g Monounsaturated Fat, 76mg Cholesterol, 22g Carbs, 5g Dietary Fiber, 303mg Sodium (does not include salt to taste), 12g Protein
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Herb Crepes With Goat Cheese Filling - See below for separate nutrition
By MARTHA ROSE SHULMAN
Crepes make delicious, easy finger foods. Cut them in half, top with
a filling, then fold them in half and again in half, so they're like
little coronets. These thin pancakes are easy to make in today's
heavy nonstick crepe pans. Give the batter plenty of time to rest
so that the flour swells and softens; that will make the crepes delicate.
--> For the crepes
2 large eggs
3/4 cup milk
1/2 cup water
3 Tbsp canola oil
1/2 tsp salt
2 oz whole-wheat flour (1/2 cup less 1 Tbsp )
2 oz all-purpose flour (scant 1/2 cup less 1 Tbsp )
2 to 3 Tbsp finely chopped tarragon, parsley, chervil or chives (or a combination)
Butter for the pan
1. Place the milk, water, eggs, canola oil and salt in a blender. Cover
the blender, and turn on at low speed. Add the flours, and increase the
speed to high. Blend for one minute. Transfer to a bowl, cover and
refrigerate for one to two hours. When ready to cook, stir in the herbs.
2. Place a seasoned or nonstick 6- to 8-inch crepe pan over medium heat.
Brush with butter or oil. When the pan is hot, and just before it begins
to smoke, remove from the heat and ladle in three to four tablespoons of
batter (depending on the size of your pan). Tilt or swirl the pan to
distribute the batter evenly, and return to the heat. Cook for about one
minute until you can easily loosen the edges with a spatula. Turn and cook
on the other side for 30 seconds. Turn onto a plate. Continue until all
of the batter is used up. You'll get about 12 crepes with an 8-inch pan,
16 with a 6-inch pan.
--> For the filling
3/4 cup low-fat cottage cheese
6 oz goat cheese
3 Tbsp plain low-fat yogurt
Freshly ground pepper
1. Combine the cottage cheese and goat cheese in a food processor
fitted with the steel blade, and blend until smooth. Add the yogurt
and pepper, and blend together. Transfer to a bowl. Cover and
refrigerate until ready to use.
2. Cut each crepe in half. Spread a scant tablespoon of the herbed
goat cheese on the less cooked side of each crepe. Fold in half, then
in half again. Arrange on a platter. To serve warm, heat for 30 seconds
in a microwave or for 10 minutes in a low oven.
Advance preparation:
Crepes are good keepers. You can store them in the freezer or in the refrigerator for a couple of days. Stack between pieces of parchment
or wax paper so they don't stick.
Serves: 10 as an hors d'oeuvre
Nutritional per Serving:
162 Calories, 10g Fat, 3g Saturated Fat, 53g Cholesterol, 11g Carbs,
1g Dietary Fiber, 261mg Sodium (does not include salt added during
preparation, 9g Protein
Nutrition per Serving (each crepe):
83 Calories, 5g Fat, 1g Saturated Fat, 36mg Cholesterol, 8g Carbs,
1g Dietary Fiber, 116g Sodium, 3g Protein
