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Suggest a better descriptionPlace flour in a bowl; whisk in milk, eggs and salt until smooth. Pour about 2 tbsp onto a hot greased 8-inch skillet; spread to 5-inch circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes between waxed paper; set aside. For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9x2-inch baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. Cover and bake at 350? for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired. Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1 #634 by The Taillons
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Serving Size: 1 Serving (297g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 499 | ||
Calories from Fat: 227 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.2g | 34 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 609.4mg | 187 % | |
Sodium 841.3mg | 29 % | |
Potassium 387.1mg | 10 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 30.1g | ||
Protein 36g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 499
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