Florentine Crepes Recipe
Ingredients
| Frozen chopped spinach package | 1 | |
| 1 1/2 cups part-skim ricotta cheese | ||
| Egg white | 1 | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Minced parsley | 3 Tablespoon | |
| 1 teaspoon minced fresh basil or 1/2 teaspoon dried basil | ||
| Nutmeg | 1/8 Teaspoon, grated | |
| Ground black pepper | 1/8 Teaspoon | |
| 8 Whole Wheat Crepes | ||
| 1/2 cup Basic Tomato Pasta Sauce | ||
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.
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.
Chef
