Sunday, January 29, 2012

Stuffed Crepes with Ground Pork and Parmesan

These crepes would be perfect for a luncheon or light dinner. Serve with a green salad for a complete meal.

Makes 8 ( 6 points +)

  • 1 c. flour
  • 1 egg
  • 1-¼ or 1-½ c. skim milk
  • 1 onion, chopped
  • 8 oz. fresh sliced mushrooms
  • ¾ lb. ground pork
  • 4 sage leaves
  • 14.5 oz. crushed tomatoes
  • salt, pepper, garlic powder to taste
  • 2 sliced Roma tomatoes
  • ¼ c. grated Parmesan cheese
To prepare batter for crepes, whisk together flour, egg and 1-¼ c. milk. ( add more milk if needed)
Let stand for 10-20 minutes.
Meanwhile, in a large nonstick skillet coated with cooking spray, saute onions and mushrooms until soft. Add ground pork and cook until meat is no longer pink. Stir in crushed tomatoes, garlic powder, salt, pepper and cut sage leaves. Cook for 10 minutes. Cool to room temperature.

To prepare crepes, spray a nonstick frying pan. Add just enough batter to cover the bottom thinly. Cook for 1 minute or until golden brown, turn and cook other side. Transfer crepe to a plate and keep warm while cooking the remaining seven.

place the crepes on a flat surface. Divide meat mixture evenly down the center of each crepe. Roll crepes and place seam-side down on a baking dish coated lightly with spray. Top with sliced tomatoes and Parmesan cheese. Bake at 350 for 15 minutes.

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