Instructions: Combine 3 tablespoons Parmesan cheese, breadcrumbs, and 1 tablespoon margarine; stir well, and set aside.

Melt 2 teaspoons margarine in a small saucepan over medium heat. Add minced onion, and saute 2 minutes or until tender. Add flour, and cook 1 minute, stirring constantly with a wire whisk. Gradually add skim milk, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Stir in remaining 2 tablespoons Parmesan cheese, salt, white pepper, and nutmeg.

Position knife blade in food processor bowl; add sauce and spinach, and process until smooth. Add egg yolk; process until smooth.

Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into spinach mixture. Gently fold remaining egg white mixture into spinach mixture.

Spoon 1/4 cup spinach mixture over half of each crepe, spreading to edge; fold crepe in half, and then in quarters. Arrange filled crepes in each of 2 baking dishes coated with cooking spray. Spoon breadcrumb mixture evenly over crepes.

Bake, uncovered, at 375 degrees for 20 minutes.

Yield: 6 servings (serving
size: 2 filled crepes).

Serving Ideas : Serve with sliced tomatoes.

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