RICOTTA AND SPINACH FILLED CREPES                     back to home

6 crepes -see basic crepe recipe

2 cups fresh ricotta cheese

1 loose cup baby spinach- stems removed and torn into little bits

1/2 cup parmesan cheese fine shredded

1 egg

1/4 cup fine minced onions

salt and pepper- just a dash of salt as the cheese is salty

1 cup shredded mozzarella cheese

2 cups good quality marinara sauce

Preheat oven to 350 degrees.  Saute the onion in olive oil until golden on med heat.

In a mixing bowl- combine the ricotta, egg, spinach, onion, and salt and pepper.

Lay the crepe on a flat surface - spread about 1/2 cup of the cheese mixture down the center of the crepe- leaving about a half inch free at the ends.

Spread a little of the sauce in the bottom of a baking pan that is large enough to accommodate the crepes or use 2 pans- you don’t want to crowd them- as you want them to be able to lift them out easily when serving. I often use individual oval gratin dishes.

Ladle the sauce over the crepes- don’t drown them- leave some of the crepe exposed. Sprinkle the mozzarella on top- again don’t over-do this is supposed to be lighter fare.

Cover with foil  and bake for about 20 minutes - uncover and bake another 6-8 minutes or until bubbly and starting to brown.