Eggwhite Crepe Filled With Spinach


  • 1 egg white for each crepe
  • 2 tbsp finely chopped onion
  • 2 tbsp finely chopped scallion
  • 1 tsp chopped garlic
  • Salt to taste
  • 1 medium spinach

Servings: 1 serving


Prepare the crepe with the egg white by pouring it over a Teflon pan with vegetable spray (PAM), turn the egg whites as crepes are prepared normally leaving them more golden on one side than the other. Cook the spinach, boiling in water with a touch of salt for 3 to 5 minutes.The filling is prepared by softening the vegetable spray (PAM) all the ingredients and adding the whipped cream at the end. Place the stuffing on the pancake and roll it in. Arrange in a baking dish adding tomato sauce or white sauce if you prefer and bring to the oven for 20 minutes. Note: You can also fill it with zucchini or eggplant

Nutritional Summary

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