Enjoy preparing these crepes with Virginia Zwan® Alfredo Sauce and Turkey Breast, made with 100% turkey breast and 97% fat free. This is an ideal option to make your dishes delicious and delicious.
1/2 cups Mozzarella cheese, grated, for the Alfredo sauce
1/2 cups Parmesan cheese, grated, for the Alfredo sauce
salt, for the Alfredo sauce
white pepper, for the Alfredo sauce
2 cups flour, for the crepe mix
4 eggs, for the crepe mix
4 tablespoons butter, melted, for the crepe mixture
1 teaspoon salt, for the crepe mix
1 3/4 cups milk, for the crepe mix
cooking spray, for the crepe mix
2 cups spinach, for the filling
2 cups Zwan® panela cheese, in thin rectangles, for the filling
1 cup tomato, sliced, for filling
salt, for the filling
ground black pepper, for the filling
oregano, for the filling
1 package Virginia Zwan® turkey breast, 250 g
parsley, finely chopped, to decorate
Preparation
20 mins
16 mins
Low
For the Alfredo sauce, melt the butter in a hot deep skillet and cook the heavy cream over low heat for 3 minutes. Integrate the mozzarella cheese and the Parmesan cheese without stopping moving and season with salt and white pepper. Cook for 6 more minutes or until the sauce is thick. Reserve hot until use.
For the crepe mixture, blend the flour together with the eggs, butter, salt and milk until completely integrated.
Grease a medium hot skillet with cooking spray, pour in a little of the mixture and move the pan by the handle to expand the mixture; cook the crepe on both sides over low heat, for a total of 4 minutes.
Without removing the crepe from the pan, fill with the baby spinach, the Zwan® panela cheese, the sliced tomato and season with salt, pepper and oregano; place three slices of Virginia Zwan® Turkey Breast, close the crepe in half and cook 1 minute more.
Serve the crepe and bathe with Alfredo sauce to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?