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  • Cheesy Spinach Crepes

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    Cheesy Spinach Crepes
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 x Large eggs
    • 1 c. Lowfat milk
    • 1 Tbsp. Melted butter
    • 3/4 c. All purpose flour
    • 1/4 tsp Salt
    • 2 c. Shredded Havarti, Swiss Or possibly Mozzarella cheese, divided
    • 2 c. Cottage Or possibly Ricotta cheese (about 500g) (500mL)
    • 1/4 c. Grated Parmesan cheese
    • 1 x Egg,slightly beaten
    • 1 pkt Frzn minced spinach,10z-
    • 300 gm ,thawed and squeezed dry
    • 1/4 tsp Salt
    • 1/8 tsp Pepper
    • 1 1/2 c. Tomato sauce.

    Directions

    1. FOR CREPES:Blend ingredients in a blender or possibly food processor for 5 seconds. Scrape down sides and blend the batter for 20 seconds longer. Cover and let stand at least 30 min.
    2. Heat 8-inch nonstick skillet over medium heat. Brush with melted butter.
    3. Stir batter. Pour about 3 Tbsp batter into pana nd quickly tip pan to coat bottom. Cook till 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.
    4. Makes 10 to 12 crepes. Select 8 crepes.
    5. FOR FILLING:Reserve 1/2 c. Havarti cheese. Combine remaining ingredients together.
    6. Place 1/2 c. 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 min or possibly till heated through.
    7. TIP: Double the crepe recipe if you like and make ahead. Separate crepes with pcs of wax paper and wrap in plastic wrap. Keep refrigerated for up to 3 days or possibly wrap in foil and freeze. Crepes may be stuffed and rolled a day ahead. Top with sauce just before baking.

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