Crepes Filled With Grilled Shrimp, Spinach and Avocado
Serves 4

For the crepes:

• 1/4 cup whole-wheat pastry flour
• 1/4 cup unbleached flour
• 3/4 cup 1 percent lowfat milk
• 1 large egg
• 1/4 teaspoon sea salt
• 1 tablespoon butter, melted
• 1/2 teaspoon dried dill
• 1/4 teaspoon nutmeg

For the filling:

• 8 ounces lowfat cream cheese, softened
• 1/2 cup fat-free ricotta cheese
• 2 tablespoons capers
• 1/4 cup scallions
• Pinch of cayenne pepper
• 1 lime, juiced
• 16 large raw shrimp, peeled and deveined, tails removed
• 1 avocado, cut into 8 slices
• 4 cups loosely packed raw baby spinach leaves, rinsed and patted dry

Directions: Preheat grill. Place crepe ingredients in a blender and blend until smooth. (The batter should be the consistency of half-and-half.) Cover and chill for 1/2 hour.

Meanwhile, in a small bowl, whisk cream cheese with ricotta until smooth. Stir in capers, scallions, cayenne pepper and lime juice, and set aside.

Coat a 6-inch crepe or sauté pan with cooking spray. Heat pan on medium high. Pour just enough batter into the pan to thinly coat the bottom of it. Cook crepe until golden brown on both sides, approximately 30 seconds on the first side, 15 seconds on the flip side. When done, place crepe on a plate, top with a piece of wax paper, then cover with a clean, dry towel to keep warm. Repeat process until all batter has been used.
Grill shrimp until cooked through, about 3 minutes. (Or you can sauté them in a nonstick pan lightly coated with cooking spray.)

To assemble, spread about 2 tablespoon of cheese mixture onto each crepe. Slice cooked shrimp in half and arrange 4 halves per crepe. Follow with 1 slice of avocado and 1/2 cup of spinach leaves. Roll up crepe. Repeat 7 more times.

Take-home tip: Whole-wheat crepes also make an excellent dessert. Simply omit dill, nutmeg and salt from batter recipe and fill crepes with fresh berries. Top with a dollop of Greek-style plain, lowfat yogurt.

Technique: Making crepes
1. Pour crepe into a saute pan in a thin layer, turning pan so bottom becomes coated with batter.

2. Cook until crepe edges curl and become golden brown.

3. With your hand, lift crepe by the edge and flip it.

4. Layer crepes with wax paper until ready to use.

Easy to make and full of flavor, serve these burgers up at your next barbecue. They also cook up nicely under your kitchen’s broiler on a stormy day.

Tarragon Grilled Turkey Burgers With Chipotle Mayo
Serves 4

For the mayo:
2 chipotle peppers
3 ounces silken tofu
3 tablespoons nonfat mayonnaise
3 tablespoons ketchup
2 teaspoon Dijon mustard

Blend all ingredients in a food processor; place in small bowl and set aside in refrigerator.

For the burgers:
1 pound ground turkey
¼ cup wheat germ
1 tablespoon chopped shallots
1 tablespoon chopped scallions
1 teaspoon minced garlic
2 teaspoons Worcestershire sauce
1 egg (or 2 egg whites), beaten
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon chopped fresh tarragon

Preheat broiler. In a large bowl, add all ingredients and mix well to combine. Shape mixture into 4 equal patties. Place patties on a broiler pan coated with nonstick cooking spray; broil 6 minutes on each side or until thoroughly cooked. Serve on a whole-wheat sesame bun with 1-tablespoon of chipotle mayo. Garnish with lettuce, tomato, onions and pickles.