Savory Crepes

Whisk all the crepe ingredients together in a large bowl except for the cooking spray. Blend the mixture in a blender or with an immersion blender. Let the crepe batter rest at room temperature for 20 minutes. Add cooking spray to a 10-inch nonstick sauté pan over medium heat. Let the pan heat until a drop of water sizzles in the bottom of the pan. Pour 1/4 cup of the crepe batter to thinly coat the bottom of the pan. Let the crepe cook until the edges begin to brown. Using a spatula, flip the crepe and continue to cook for another minute. Slide the crepe on to a plate and continue this process to make 8 crepes. Steam the broccoli florets in the microwave or in a sauce pan in an inch of water. Steam until the florets are fork tender. Add cooking spray to a nonstick sauté pan over medium-high heat. Sauté the onion and ham until the onion is soft and beginning to caramelize. Add the steamed broccoli, and using a spatula, break the broccoli up into small pieces, stirring it with the ham and onions. In a small bowl, whisk together the egg whites, fat-free half and half, and pepper. Add the mixture and the Parmesan cheese to the vegetables and stir to scramble. Fill and roll each crepe with ½ cup egg and vegetable scramble. Chef Tip: The scramble may leave behind a little liquid from steaming the broccoli. Try to leave it behind when scooping out the scramble to fill the crepes. Choices: 1½ Starch, 1 Vegetable, 2 Lean Protein, 1 Fat