Cheesy Spinach Crepes

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Cheesy Spinach Crepes Ingredients

CREPES	2 c Cottage OR Ricotta cheese
3 Eggs	(about 500g) (500mL)
1 c Milk	1/4 c Grated Parmesan cheese
1 tb Melted butter	1 Egg,slightly beaten
3/4 c All purpose flour	1 pk Frozen chopped spinach,10oz-
1/4 ts Salt	300 300g,thawed and squeezed dry
CHEESE FILLING	1/4 ts Salt
2 c Shredded Havarti, Swiss OR	1/8 ts Pepper
Mozzarella cheese, divided	1 1/2 c Tomato sauce.

Instructions for Cheesy Spinach Crepes

FOR CREPES: Blend ingredients in a blender or food processor for 5 seconds. Scrape down sides and blend the batter for 20 seconds longer. Cover and let stand at least 30 minutes. Heat 8-inch nonstick skillet over medium heat. Brush with melted butter. Stir batter. Pour about 3 Tbsp batter into pana nd quickly tip pan to coat bottom. Cook until bottom is slightly browned, about 45 seconds. Turn crepe with spatula and cook about 20 seconds longer. Transfer to a plate. Repeat with remaining batter, brushing pan with a little melted butter before cooking each crepe. Makes 10 to 12 crepes. Select 8 crepes. FOR FILLING: Reserve 1/2 cup Havarti cheese. Combine remaining ingredients together. Place 1/2 cup cheese filling on each crepe and roll up. Place seam-side down in a greased 13x9-inch baking dish. Pour tomato sauce on top. Sprinkle with reserved Havarti cheese. Bake in a 375F oven, 20 to 25 minutes or until heated through. TIP: Double the crepe recipe if desired and make ahead. Separate crepes with pieces of wax paper and wrap in plastic wrap. Keep refrigerated for up to 3 days or wrap in foil and freeze. Crepes may be stuffed and rolled a day ahead. Top with sauce just before baking. Submitted by Kathleen Pickell Posted to MM-Recipes Digest V3 #274 Date: Sun, 6 Oct 1996 15:59:01 -0600 From: netdir@cyberspc.mb.ca (S.Pickell)

Main Ingredient: CrepeCuisine: Uncategorized

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