Not your every day crepe

I love crepes. And I love spinach dip.
For someone who reads cookbooks and culinary websites for entertainment, you will discover hundreds of recipes for just about anything you want to make. So I have seen all kinds of recipes for crepes in the last few weeks. This white-wheat recipe seemed seemed exceptionally good to me, so I figured I'd give it a try.
Since I'm still working on shedding lots of unwanted pounds, I used low-fat milk and worked on some low-fat fillings. Of course the standard creamy cheese and/or highly sweetened fruit fillings were out.
I'm not on a crash diet - just trying to drop a little at a time by eating right and getting plenty of exercise in the form of canvassing. So I figured that if I used low-fat cheeses, I could get away with that sort of filling.
For some extra punch, I thought, why not add some spinach artichoke dip to the mix.
You can used the full-fat versions, but the lower calorie versions are just as good, so why not go that path even if you're not trying to lose weight.

Spinach-Artichoke Crepes

Crepes
1/2 cup of  flour
1/2 cup of whole what flour
1/2 teaspoon of salt
2 eggs, lightly beaten
1 1/3 cups of milk

• Put the two kinds of flour and the salt in a medium bowl and stir.
• Make a well in the center of the flour mixture and add the beaten eggs. Whisk while pouring the milk into bowl, until it's combined.
• The batter shouldn't have any lumps. Let it stand for 5 minutes.
• Spray a skillet with oil and heat to medium-high. Cover the bottom of the skillet with 1/4 cup of the batter.
• As the edges cook, use a spatula to lift up the edges of the crepe. Keep lifting the edges for about and minute and then flip the crepe over and the other side for about 30 seconds.
• Stack them on a plate after you cook them, with parchment paper between each.You'll be able to make about 6 crepes.

Filling
1 pound of frozen spinach, thawed and drained
1 can of chopped artichokes
3 cloves of garlic
2 teaspoons of olive oil
2 tablespoons of cream cheese
1 cup of Greek yogurt
salt and pepper,  to taste
1/2 cup of mozzarella cheese
1/4 cup of Romano cheese

• In a large saucepan heat the olive oil, add the garlic and saute for about 30 seconds.
• Add the drained spinach and chopped artichokes.
• Cook until the spinach-artichoke mixture is hot. Remove from the heat and stir in the cream cheese and the other cheeses, plus the salt and pepper and the greek yogurt.
• Spoon 1/3 cup of the mixture into each crepe.
• Garnish with grated Romano cheese.

 Vegetarian.