Spinach Filled Crepes
|Frozen chopped spinach||10 Ounce (1 Package)|
|Ricotta cheese||1 Cup (16 tbs)|
|Parmesan cheese||2 Tablespoon|
|Eggs||3 , slightly beaten|
|Basic crepes||14 Ounce|
|Bechamel sauce||1 1⁄2 Cup (24 tbs)|
|Grated mozzarella cheese/Colby and parmesan cheese / part mozzarella / colby and part parmesan cheese||3⁄4 Cup (12 tbs)|
Cook spinach according to package directions, but cook just a little less than time stated.
Combine with Ricotta and Parmesan cheese, eggs and seasonings.
Fill Basic Crepes with spinach mixture, tuck in sides and put in buttered flameproof baking dish.
Pour 1 1/2 cups of Bechamel Sauce over crepes.
Cover with 3/4 cup grated cheese, either Mozzarella, Colby and Parmesan or half Mozzarella or Colby and half Parmesan.
Dot with 3 tablespoons of butter.
Bake at 375 degrees for 15 minutes or until bubbly.
Place under broiler for 2 or 4 minutes to brown.
Makes 12 filled crepes.