SEAFOOD CREPES
(PART 1 OF 3)

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1          cup wild rice, cooked
1          teaspoon chopped shallots
1          teaspoon crushed garlic
2          eggs
2          egg whites
1 1/2    cup skim milk
3/4       cup whole-grain wheat flour
1/4       cup white flour
2          teaspoons whipped butter

Blend all ingredients together for one minute until the consistency of cream. Cover and chill in refrigerator for 4 hours. Place a 6" non-stick crepe or omelet pan on medium heat, brush with olive oil spray and add 1 1/2 ounces of the batter in the center when hot. Turn quickly in all directions to cover the bottom of the pan. After 30 seconds, turn the crepe and cook on the other side for 15 seconds. Remove the crepe and set on one side. Re-oil the pan in between cooking the rest of the crepes.

Notes:Excellent source of Vitamin B2.
Good source of Vitamin B1, Folacin, Niacin and Zinc.

Serves 6
Prep Time: 1:30
Total Calories 159
Protein 9g
Carbohydrate 24g
Fat 3g
Cholesterol 75mg
Dietary Fiber 3g
%Calories from Fat 18%

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SEAFOOD CREPES (PART 1 OF 3)

SEAFOOD CREPES
(PART 1 OF 3)