Under wraps

Sunset, July, 1998 by Christine Weber Hale

Mushroom and Arugula Crepes

PREP AND COOK TIME: About 30 minutes

NOTES: Reserve a few mushroom slices and arugula leaves for garnish.

MAKES: 4 servings

1 pound sliced mushrooms 1 tablespoon butter or margarine 6 cups (about 6 oz.) arugula, rinsed and drained 1 package (5.2 oz.) Boursin cheese 8 packaged crepes (9 in.) 1/2 cup shredded parmesan cheese

1. In a covered 10- to 12-inch nonstick frying pan over high heat, frequently stir mushrooms and butter until mushrooms are juicy, about 5 minutes.

2. Uncover and stir often until liquid evaporates and mushrooms are lightly browned, about 5 minutes more.

3. Stir chopped arugula with mushrooms just until wilted, about 2 minutes. Remove from heat.

4. Stir Boursin cheese to soften. Spoon 1/8 of the cheese onto a quarter section of each crepe. Smash cheese down slightly (crepes tear easily). Mound 1/8 of the mushroom mixture over cheese on each crepe and sprinkle mushrooms equally with parmesan.

5. Fold crepes in half over filling, then in half again to make a triangle. Set triangles, 3-layer side down, slightly apart in 2 nonstick or lightly oiled 1015-inch pans.

6. Bake in a 400 [degrees] oven until filling is hot in the center and crepe edges are crisp, about 6 minutes; switch pan positions after 3 minutes. Transfer crepes to plates.

Per serving: 317 cal., 68% (216 cal.) from fat; 12 g protein; 24 g fat (16 g sat.); 16 g carbo (2.2 g fiber); 584 mg sodium; 65 mg chol.

4 more dinner crepes

Chicken-Mango Crepes

PREP AND COOK TIME: About 30 minutes

MAKES: 4 servings

1. In a bowl, gently mix 1 cup chopped mango, 2 tablespoons chopped fresh cilantro, 3 cups (about 3/4 lb.) shredded, skinned, cooked chicken, 1/2 cup Major Grey chutney, and 1 tablespoon lime juice.

2. Spoon mixture equally onto a quarter section of each of 8 packaged crepes (9 in.). Sprinkle equally with 1/2 cup crumbled feta cheese.

3. Fold crepes and bake as directed in steps 5 and 6, above.

4. If desired, garnish crepes with mango slices and cilantro leaves.

Per serving: 463 cal., 15% (71 cal.) from fat; 27 g protein; 7,9 g fat (2,4 g sat.); 71 g carbo (2.5 g fiber); 510 mg sodium; 81 mg chol.

Chili Relleno Crepes

PREP AND COOK TIME: About 20 minutes

MAKES: 4 servings

1. Drain 2 cans (4 oz. each) whole green chilies and lay an equal portion on a quarter section of each of 8 packaged crepes (9 in.). Mound 3 tablespoons shredded cheddar cheese (you'll need 2 cups, 1/2 lb, total) onto chilies on each crepe.

2. Fold crepes and place on pans as directed in step 5 above. Top crepes with remaining cheese and bake as directed in step 6 on page 132.

Per serving: 293 cal., 61% (180 cal.) from fat; 16 g protein; 20 g fat (12.5 g sat.); 13 g carbo (0.6 g fiber); 788 mg sodium; 65 mg chol.

Ham-Gouda Crepes

PREP AND COOK TIME: About 25 minutes

MAKES: 4 servings

1. Lay equal portions of thinly sliced cooked ham (1/2 lb. total) and thinly sliced gouda cheese (7 oz. total) on a quarter section of each of 8 packaged crepes (9 in.), then sprinkle lightly with ground nutmeg.

2. Fold the crepes and bake them as directed in steps 5 and 6 on page 132. Serve crepes topped with Dijon mustard (about 3 tablespoons total) and chopped parsley.

Per serving: 321 cal., 50% (162 cal.) from fat; 25 g protein; 18 g fat (10 g sat.); 11 g carbo (0 g fiber); 1,449 mg sodium; 92 mg chol.

Turkey-Pesto Crepes

PREP AND COOK TIME: About 25 minutes

MAKES: 4 servings

1. Mix all but 3 tablespoons of 1 package (7 oz.) pesto with 4 cups (about 1 lb.) shredded, skinned cooked turkey and spoon an equal portion of the mixture on a quarter section of each of 8 packaged crepes (9 in.). Top turkey mixture on each crepe with 1 tablespoon shredded jack cheese (you'll need 1 cup total).

2. Fold crepes, place on pans, as directed in step 5 on page 132, and top with remaining cheese. Bake as directed in step 6 on page 132; dot crepes with remaining pesto.

Per serving: 656 cal., 58% (378 cal.) from fat; 54 g protein; 42 g fat (12 g sat.); 13 g carbo (0 g fiber); 721 mg sodium; 151 mg chol.

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