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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another tried and true delight sure to please those that love cheese and spinach. I obtained this recipe from an estate sale a few years back and it is now part of my main recipe file. We can't get enough of these delights. Ingredients:
12 ounces fresh spinach cooked |
2 cup ricotta cheese |
1 tablespoon fresh parsley chopped |
3 eggs whites |
1 cup all purpose flour |
1-1/3 cup water |
1/2 cup parmesan cheese finely grated |
2 cups marinara sauce |
olive oil |
Directions:
1. Preheat oven to 325 degree.
2. Season spinach with salt and pepper then set aside.
3. Mix ricotta cheese with grated Parmesan cheese and chopped parsley then set aside.
4. Mix together egg whites, flour and water then beat with a wire whisk to get rid of lumps.
5. Lightly coat a crepe pan with olive oil and heat to medium.
6. Ladle 2-1/2 tablespoons crepe batter into heated pan.
7. Tilt pan to cover evenly.
8. When edges of crepe turn lacy and brown and crepe is cooked through remove crepe and stack on a plate.
9. Continue until all batter is used.
10. When crepes are cooked assemble the rolls by spooning 2 rounded tablespoons of ricotta cheese mixture and 1 tablespoon spinach mixture on each crepe.
11. Fold or roll each crepe to seal in mixture then place rolled crepes in a greased rectangular casserole dish.
12. When pan is full spoon marinara sauce over crepes and bake at 325 for 20 minutes.
13. Serve with grated parmesan cheese.
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