Cheesy Spinach Crepes

Yield: Makes 10-12 crepes. Select 8 crepes.

Source: Recipe Source, accessed on 5/6/2004

Crepes:

3 eggs

1 cup milk

1 Tbsp melted margarine

¾ cup all purpose flour

¼ tsp salt

Cheese Filling:

2 cups shredded cheese (Swiss or havarti)

2 cups cottage or ricotta cheese

¼ cup parmesan cheese

1 egg, beaten

10 oz frozen spinach, thawed & pressed dry

¼ tsp salt

⅛ tsp black pepper

1½ cups spaghetti sauce

Making crepes

Blend ingredients in a blender for 5 seconds. Scrape down sides and blend the batter for 20 seconds longer. Cover and let stand for at least 30 seconds. Heat 8-inch nonstick skillet over medium heat. Brush with melted margarine. STire batter. Pour about 3 Tbsp batter into the pan and quickly tip the pan to coat the pan. Cook until the bottom of the crepe is slightly browned, about 45 seconds. Turn crepe with spatula and cook about 20 seconds longer. Transfer to a plate. Repeat with the remaining batter; brush the pan with melted margarine before cooking each crepe.

Preparing Filling

Measure and set back ½ cup cheese. Combine remaining ingredients together. Place ½ cup cheese filling on each crepe and roll up. Place seam side down in a greased 13x9 inch baking dish. Pour spaghetti sauce over the top. Sprinkle with the reserved cheese. Bake in a 375°F oven for 20-25 minutes or until heated through.