Meat & Spinach Crepes Recipe
Ingredients
| 12 to 16 crepes | ||
| Frozen chopped spinach package | 1 , thawed | |
| Salad oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Onion | 1 Small, chopped | |
| Lean ground beef | 1/2 pound | |
| 1/4 pound bulk pork sausage | ||
| 1/2 teaspoon each salt and oregano leaves | ||
| Pepper | 1/4 Teaspoon | |
| Tomato sauce | 2 Can (10oz) | |
| Jack cheese | 2 Cup (16 tbs) | |
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.
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.
Chef
