Recipe - Cheesy Spinach Crepes

CREPES
3 Eggs
1 cup Milk
1 tablespoon Melted butter
Three fourths cup All purpose flour
One fourth teaspoon Salt

CHEESE FILLING
2 cup Shredded Havarti, Swiss OR
Mozzarella cheese, divided
2 cup Cottage OR Ricotta cheese
(about 500g) (500mL)
One fourth cup Grated Parmesan cheese
1 Egg,slightly beaten
1 pack Frozen chopped spinach,10oz
300g,thawed and squeezed dry
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 One half cup 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 8inch 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 One half cup Havarti cheese. Combine remaining ingredients together.
Place One half cup cheese filling on each crepe and roll up. Place seamside
down in a greased 13x9inch 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 MMRecipes Digest V3 #274

Date: Sun, 6 Oct 1996 15:59:01 0600

From: netdir@cyberspc.mb.ca (S.Pickell)