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.