Dilled Spinach-Egg Crepe

1. 1

   Steam spinach about 5 minutes, or until wilted.

2. 2

   Drain, and squeeze dry.

3. 3

   Let cool, and chop finely.

4. 4

   Meanwhile, heat oil in nonstick skillet, and scramble eggs over medium heat.

5. 5

   Stir in cheese, salt, 4 Tbs.

6. 6

   dillweed and spinach.

7. 7

   Set aside.

8. 8

   Heat skillet over medium heat, and spray with cooking spray.

9. 9

   Working with 1 crepe at a time, heat in skillet 10 seconds, or until softened.

10. 10

    Put on serving plate, and spoon about 1/3 cup egg filling on bottom part of crepe, spreading egg out from edge to edge.

11. 11

    Roll up crepe gently.

12. 12

    Repeat.

13. 13

    Mix sour cream, tomato and remaining dillweed in mixing bowl.

14. 14

    Spoon sour cream mixture over top of each crepe, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.