Recipes Cheesy Spinach Crepes

aginfo

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Topping
1-1/2 cup 375 mL tomato sauce or pasta sauce

Filling
1/4 cup 50 mL grated Parmesan cheese
1 pkg (10 oz/300 g) frozen chopped spinach, thawed and drained
1 container (475 g) light ricotta cheese or low fat salt-reduced cottage cheese
2 cups 500 mL shredded mozzarella, Havarti or Swiss cheese, divided
1 egg, lightly whisked

Crêpes
3 eggs
1 cup 250 mL milk (1%)
1 tbsp 15 mL butter, melted
3/4 cup 175 mL all-purpose flour
1/8 tsp 0.5 mL salt

Method

Filling: Reserve 1/2 cup (125 mL) mozzarella cheese. Stir together remaining mozarella cheese, ricotta and Parmesan cheeses, egg, spinach and pepper. To assemble crêpes: Place about 1/3 cup (75 mL) filling on each crêpe and roll up. Spray 13 x 9-inch (33 x 22 cm) baking dish with cooking spray. Place crêpes seam-side down in dish. Pour tomato sauce over crêpes. Sprinkle reserved mozzarella cheese over sauce. Bake in preheated 375°F (190°C) oven, until heated through, 20 to 25 minutes.
Crêpes: Preheat oven to 375°F (190°C). Blend eggs, milk, butter, flour and salt in blender or food processor for 5 seconds. Scrape down sides and blend batter for 20 seconds longer. Cover and let stand for at least 30 minutes. Spray 8-in (20 cm) nonstick skillet or crêpe pan with cooking spray. Heat over medium heat. Stir batter. Pour about 3 tbsp (45 mL) batter into skillet and immediately rotate and tilt skillet to coat bottom with batter. Cook until bottom is slightly browned, about 45 seconds. Turn crêpe with spatula and cook about 20 seconds longer. Transfer to plate. Repeat with remaining batter, spraying skillet again if crêpes start to stick. Makes about 10 crêpes.

Notes
Recipe can be made ahead. Stack crêpes separated with pieces of waxed paper. Wrap stack in plastic wrap. Refrigerate for up to three days or wrap in foil and freeze. Crêpes may be stuffed and rolled a day ahead. Top with sauce just before baking.
 
 
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