*****(15/56) Spinach Crepes with Basil Yogurt Sauce

This was wonderful,
the coarsely ground black
pepper and salt, the lemon
zest all turned this into a
great dish, surprise to my
palate.  I loved it and would
recommend it the crunch of
the asparagus was a lovely
added texture.

RECIPE 15/56  Spinach Crepes with Basil Yogurt Sauce

INGREDIENTS
CREPES
2 cups fresh baby spinach leaves
1/2 cup loosely packed fresh basil leaves
3 Tbsp water
1 cup all-purpose flour
1 cup milk
1/2 cup pasteurized refrigerated egg product
2 tsp butter, melted

1/2 tsp sugar
1/2 tsp salt
1/4 tsp coarsely ground black pepper

FILLING AND SAUCE
24 fresh asparagus spears, trimmed
1/2 cup jarred roasted red peppers, drained and patted dry
1 cup plain 2% Greek yogurt
1/2 cup loosely packed fresh basil leaves
1 tsp honey
1 garlic clove, pressed
1/4 tsp each salt and coarsely ground black pepper

SAUCE (mix half of the filling with this ingredient, I used less because the Sauce is really only decorative and I don't think I need that much)
3 Tbsp milk

Additional chopped roasted red peppers and lemon zest (optional)

DIRECTIONS:

PREP TIME 20 MINUTES TOTAL TIME 40 MINUTES 4 SERVINGS, CALORIES 270, this calorie count means you could have 3 of these crepes to keep it under 400 calories.

1.  For crepes, place spinach, basil and water in Cuisinart immersion blender chopper bowl (a separate attachment that came with the blender, never used it until I came to this recipe.....a good way to chop up ingredients without turning the to mush), that way you can add the rest of the ingredients without changing bowls.  In order to finely chop you have to scrape down the sides several times.  Combine with remaining crepe ingredients and mix until smooth, less than one minute.  Cover and refrigerate 30 minutes

2.  Fill mixing a large stock pot halfway with ice water and set aside.  For filling, bring water to boil and add asparagus, cook uncovered for 1 to 3 minutes or until crisp-tender (turns bright green and is ready in less than 2 minutes, do not overcook); drain and immediately plunge into ice water, I used a stock pot with a colander lining, like the kind you use to cook spaghetti, and that fit nicely into the other stock pot with the ice.   Drain, pat dry and set aside.   Thinly slice roasted red peppers; set aside.   Finely chop basil.  Combine yogurt, basil, honey, pressed garlic, salt and black pepper and mix well.   For sauce, combine half of the yogurt mixture and milk and set aside.

3.  Lightly spray saute pan, do not use stainless cookware with canola oil.  Heat pan until oil is shimmering.  Pour scant 1/3 cup crepe batter into pan, immediately tilting and swirling pan to cover bottom.  I used the bottom of the cup measurer to spread the batter.  When crepe starts to bubble and edges are set, turn over.  Cook an additional 20 seconds.  (This is like cooking a pancake, pretty easy.) Remove from pan to sheet of Parchment Paper.  Repeat with remaining batter, lightly spraying pan with additional oil every other crepe and stacking between sheets of parchment.

4.  To assemble, spread 1 Tbsp of the yogurt mixture over one crepe; top with asparagus and roasted red peppers.   Fold crepe and drizzle with 1 Tbsp of the sauce.  Repeat with remaining crepes, filling and sauce.  Garnish with additional chopped roasted peppers and lemon zest, if desired.  The lemon zest is A MUST, it added so much to the whole effect.....