The earthy flavors of these crepes will make a great side dish to accompany grilled beef, roast pork, or sautéed chicken breast. Or serve three bundles as a meatless entrée.

Cynthia Nims
Recipe by Cooking Light June 2006

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Yield:
8 servings (serving size: 1 bundle)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove green tops from green onions. Cut onion tops lengthwise into 1/8-inch-wide strips to form 8 ties. Drop green onion strips in boiling water, and cook for 10 seconds or until limp. Drain onion strips; set aside. Chop white portion of each onion.

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  • Melt butter in a medium nonstick skillet over medium heat. Add chopped onions and mushrooms; cook 5 minutes or until mushrooms release their moisture and darken. Add wine to pan; cook 2 minutes or until liquid almost evaporates. Remove from heat; stir in cheese and next 5 ingredients (through pepper).

  • Preheat oven to 350°.

  • Spoon 1/3 cup mushroom mixture into the center of 1 crepe. Gather edges of crepe, and crimp to seal, forming a purse. Tie 1 green onion strip around crimped top of bundle. Repeat procedure with remaining crepes, mushroom mixture, and green onion strips. Place bundles in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crepes are thoroughly heated.

Nutrition Facts

92 calories; calories from fat 29%; fat 3g; saturated fat 1.5g; mono fat 0.8g; poly fat 0.3g; protein 4.9g; carbohydrates 12.4g; fiber 1.5g; cholesterol 38mg; iron 1.3mg; sodium 236mg; calcium 48mg.
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