Baked Spinach and Ricotta Crepes

Looking for a wholesome meal for the family? Try this family-favorite with the goodness of spinach and 2 different types of cheeses. Our baked spinach and ricotta crepes are stuffed with a filling of spinach, parmesan, ricotta and onions and baked with tomato sauce.

Ingredients:

For crepes:

3 eggs
1-cup milk
1 Tbs. melted butter
3/4 cup all-purpose flour
1/2 teaspoon salt

For filling:

1 pack of frozen chopped spinach thawed and drained (about 10 ounces)
1/2 cup freshly grated Parmesan cheese
2 cups of ricotta cheese
1 egg, slightly beaten
1 clove of chopped garlic
6 chopped green onions
2 Tbs. fresh chopped parsley
salt
pepper
8 oz. can tomato sauce

Recipe for Baked Spinach and Ricotta Crepes:

To make the crepes:

1. Blend all ingredients in a food processor for about 10-15 seconds. Scrape sides down and blend for about another 30 seconds. Cover and let mixture stand for about 30 minutes.
2. Brush a medium-sized skillet with melted butter
3. Drop in about three teaspoons of batter, stirring it first to make sure it is mixed well. Roll the pan to make sure batter coats the bottom.
4. Cook for about 30-40 seconds or until bottom is slightly brown and flip crepe with a spatula. Cook for an additional 20 to 30 seconds and remove from pan to a plate for later.
5. Repeat process until batter is gone, continuing to brush skillet with melted butter each time.

To make filling:

1. Saute butter in medium-sized skillet with chopped green onions and parsley until soft, adding garlic a minute before it’s ready.
2. Add beaten egg and chopped spinach with a little salt and pepper to taste.
3. Saute until spinach is cooked. Remove from heat and place on the side.

To finish the crepes:

1. Preheat oven to 400F and prepare a greased baking sheet.
2. Combine Parmesan and ricotta cheese with spinach mixture. Mix by hand until blended.
3. Place 1/2 cup filling into each crepe and fold in half, placing them on the prepared baking sheet.
4. With all the crepes in place, top with tomato sauce.
5. Bake 20-30 minutes or until heated throughout. Serve with butter or sour cream.