Mushroom and Arugula Crêpes

Ingredients

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 crêpes (9 in.)
1/2 cup shredded parmesan cheese

Preparation

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 creêpes 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 10- by 15-inch pans.

6. Bake in a 400° oven until filling is hot in the center and crêpe edges are crisp, about 6 minutes; switch pan positions after 3 minutes. Transfer crêpes to plates.

Yield

Makes 4 servings

Nutritional Information

CALORIES 317(68% from fat); FAT 24g (sat 16g); PROTEIN 12g; CHOLESTEROL 65mg; SODIUM 584mg; FIBER 2.2g; CARBOHYDRATE 16g