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