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Meat & Spinach Crepes

Magical.Palate's picture
Ingredients
  Crepes 16
  Frozen chopped spinach 12 Ounce, thawed (1 Package)
  Salad oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced / pressed
  Onion 1 Small, chopped
  Lean ground beef 1⁄2 Pound
  Bulk pork sausage 1⁄4 Pound
  Salt 1⁄2 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned tomato sauce 16 Ounce (2 Cans, 8 Ounce Each)
  Jack cheese 8 Ounce
Directions

Prepare crepes, or bring to room temperature if refrigerated or frozen.
With your hands, squeeze as much moisture as possible from spinach.
Heat oil in a wide frying pan over medium-high heat.
Add garlic and onion; cook, stirring, until onion is soft but not browned (about 4 minutes).
Crumble in beef and sausage.
Cook, stirring occasionally and breaking up large pieces, until meat is browned; pour off excess fat.
Add spinach, salt, oregano, and pepper.
Cook over medium-high heat for 3 minutes or until all liquid has evaporated.
Spoon equal amount of filling down center of each crepe; roll to enclose.
Arrange crepes, side by side, seam side down, in a lightly greased 9 by 13-inch baking dish.
To heat, pour tomato sauce over crepes.
Sprinkle with cheese and bake, uncovered, in a 350° oven for 30 minutes (35 minutes, if refrigerated; 40 to 45 minutes, if frozen) or until hot and bubbly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Baked
Dish: 
Pancake
Ingredient: 
Beef
Interest: 
Everyday

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