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Florentine Crepes

Microwaverina's picture
Ingredients
  Frozen chopped spinach 10 Ounce (1 package)
  Part skim ricotta cheese 1 1⁄2 Cup (24 tbs)
  Egg white 1
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Minced fresh parsley 3 Tablespoon
  Minced fresh basil 1 Teaspoon
  Grated nutmeg 1⁄8 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Whole wheat crepes 8
  Tomato pasta sauce 1⁄2 Cup (8 tbs) (basic)
Directions

Microwave spinach on high for 2 minutes in a 9" pie plate.
Rotate the dish a half turn.
Microwave on high for 2 to 4 minutes, or until defrosted.
Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all excess moisture.
In a medium bowl, combine the ricotta, egg white, Parmesan, parsley, basil, nutmeg, and pepper.
Add the spinach and mix well.
Divide the filling among the crepes, positioning it along one side.
Roll to enclose the filling.
Coat a 7" X 11" baking dish with no-stick spray.
Arrange the crepes, seam-side down, in the dish.
Spoon the sauce over the crepes.
Cover the dish with wax paper.
Microwave on medium (50% power) for 5 minutes.
Rotate the dish a half turn.
Microwave on medium (50% power) for 5 to 7 minutes, or until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Microwaving
Ingredient: 
Spinach

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