Spinach Crepes

1 10 ounce package frozen chopped spinach, cooked and drained
1/2 cup low fat ricotta cheese
2 eggs, slightly beaten or 1/2 cup egg substitute
3 tablespoons fat free evaporated milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
pinch of nutmeg
8 crepes
2 teaspoons margarine, melted
3 tablespoons grated Parmesan cheese

Preheat the oven to 350F. Prepare a 9 x 13 inch baking pan with nonstick pan spray. Cook the spinach according to the package directions. Drain thoroughly in a colander, pressing hard on the spinach or squeeze out the liquid by hand. In a medium bowl, mix the cooked spinach, ricotta, eggs, milk, salt, pepper and nutmeg. Put 1/4 cup of the filling down the center of each crepe; overlap the sides. Place the crepes seam side down in the prepared baking dish. Brush with margarine and sprinkle with Parmesan cheese. Bake for 20 minutes, until the crepes are hot and the cheese has melted. 4 servings, 2 each.

Nutritional Information Per Serving:
Calories: 217, Fat: 9 g, Cholesterol: 123 mg, Sodium: 436 mg, Carbohydrate: 20 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 16 g
Diabetic Exchanges: 1 Bread/Starch, 1 Vegetable, 2 Lean Meat