Crepes With Ricotta And Spinach
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A italian take on crepes with ricotta and spinach, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 12 crepes (store bought or homemade)
- 1 1/2 c. Ricotta cheese
- 3/4 c. cooked chopped spinach or 1 frozen pkg. chopped spinach, thawed and squeezed dry
- 2 or 3 Tbsp. grated Parmesan cheese
- salt and pepper to taste
- 1/4 tsp. nutmeg
- 3 cans tomato sauce
- fresh or dried basil
Method
Mix together the crumbled Ricotta, spinach and Parmesan. Season with salt, pepper and nutmeg. Fill crepes with the mixture; roll up and place in a buttered ovenproof pan. Cook at 375° for 10 minutes. Heat tomato sauce with basil (option 1 tablespoon of sugar). After baking crepes, spoon tomato, basil sauce over crepes. Elegant, inexpensive and delicious meal.
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