Savory Crepes Florentine Recipe

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Ingredients:

Serving

1 1/2 cups ricotta cheese or 1 1/2 cups firm tofu
1 1/2 cups chopped cooked spinach, squeezed dry (about 1 lb fresh )
2 tbsp finely grated yellow onions, squeezed dry
1 egg, lightly beaten
1/2 tsp salt , to taste
1/4 tsp black pepper
1/8 tsp freshly grated nutmeg , to taste
4 tbsp unsalted butter or 4 tbsp margarine
1/4 cup flour
2 1/2 cups milk
2 cups shredded cheddar cheese (about 8 oz.)
1/4 tsp white pepper (optional)
1/8 tsp ground mace , to taste
12 seven inch basic french crepes
3 tbsp grated parmesan cheese (for topping )

Directions:

To prepare the filling:.
In a large bowl, combine the ricotta or tofu, spinach, onion, egg, salt, black pepper, and nutmeg.
To prepare the sauce:.
Melt the butter in a heavy medium size saucepan over moderate heat.
Add the flour, and cook, stirring constantly, until bubbly-2 to 3 minutes.
Slowly blend in the milk and bring to a boil, stirring constantly.
Reduce the heat to low and simmer, still stirring, for 3 to 4 minutes or until thickened and smooth.
Remove from the heat and stir in the cheese, white pepper, and mace.
One at a time, place each crepe with the most attractive side facedown, so that it will be on the outside when rolled.
Spoon 3 to 4 tbls.
Of filling down the center, then fold the sides over.
The crepe should be snugly filled, but not so stuffed that the filling spills out at the ends.
Preheat the oven to 350*F.
Lay the crepes seam side down, just touching one another, in a lightly greased, 13 x9 x2 baking dish.
Pour the sauce over all; top with the Parmesan cheese.
At this point, the crepes can be stored.
Refrigerate in the baking dish, tightly covered, for up to 24 hours.
(From the refrigerator, preheat the oven to 400*F. Bake, covered, for 15 to 20 minutes. Uncover and proceed baking for 30 to 40 minutes, as stated below) Freeze in the labeled, tightly covered dish for up to 1 month at 0*F (From freezer,Preheat the oven to 400*F. Do not thaw the crepes. Bake, uncovered, for 1 to 1 1/4 hours or until the crepes are heated through and the sauce is simmering. Brown and serve as states below).
Bake the crepes, uncovered, for 30 to 40 minutes or until the sauce is bubbling.
Run them under the broiler until browned-2 to 3 minutes.
Accompany with a salad of sliced tomatoes and red onions with a creamy vinaigrette.
Enjoy!
Serves 6.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	434.75 Kcal (1820 kJ)
Calories from fat	274.6 Kcal
		% Daily Value*
Total Fat	30.51g	47%
Cholesterol	121.23mg	40%
Sodium	734.06mg	31%
Potassium	515.52mg	11%
Total Carbs	16.72g	6%
Sugars	5.55g	22%
Dietary Fiber	1.69g	7%
Protein	23.51g	47%
Vitamin C	4.5mg	8%
Vitamin A	0.5mg	18%
Iron	2.9mg	16%
Calcium	631.9mg	63%

Amount Per 100 g
Calories	156.31 Kcal (654 kJ)
Calories from fat	98.73 Kcal
		% Daily Value*
Total Fat	10.97g	47%
Cholesterol	43.59mg	40%
Sodium	263.93mg	31%
Potassium	185.35mg	11%
Total Carbs	6.01g	6%
Sugars	1.99g	22%
Dietary Fiber	0.61g	7%
Protein	8.45g	47%
Vitamin C	1.6mg	8%
Vitamin A	0.2mg	18%
Iron	1mg	16%
Calcium	227.2mg	63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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