This is perfect for awakening a foggy brain on a Sunday morning. Easy, yet healthy and delicious. Oh, you have holiday house guests? You can treat them too. They will be full and impressed. You can pretend you cook fancy all the time. Live it up.
I love my husband, and his Sunday morning ideas (and his side kick- the go to cookbook) wink, wink.
Crab Filled Spinach Crepe Adapted from 1,000 Low Fat, Salt, Sugar, Cholesterol Healthy Recipes
Serves 4, Prep Time 10 min, Total Time 20
1 cup whole wheat flour
1 large egg beaten
1 1/4 cup almond milk
5 ounce frozen spinach, thawed, drained and chopped
2 tsp veggie oil
12 ounce white crab meat (can use can or fresh)
1 tsp mild curry powder (or you can use mustard, depending on your taste preference)
1 Tbsp reduced-calorie mayonnaise
2 Tbsp low-fat plain yogurt
1. Whisk flour and egg, add in milk continue to whisk. Blend in spinach, set aside.
2. For filling combine all the filling ingredients in bowl.
3. Whisk crepe batter. Lightly cover pan with oil. Pour batter onto pan to thinly coat. Cook 1-2 minutes, flip and cook 1 minute until golden. Place on plate.
4. Add crab filling on top of crab, fold.
This recipe is linked up at This Chick Cooks.