Ricotta, Spinach, and Mushroom filled Crepe

June 20, 2013

627

1 1/4 cups milk
1 cup all purpose flour
1 egg
1 tsp vegetable oil
1/4 tsp baking powder
For the filling
1 cup chopped fresh mushrooms ( I used Baby Bella)
1 cup chopped onions
1 teaspoon butter/margarine
3 cups frozen spinach
1 container (8 oz.) ricotta cheese
1 egg
1/2 cup grated parmesan cheese
1 cup shredded cheese (mozzarella, Italian blend, or Swiss)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
For the red sauce
1 jar (24 oz.) pasta sauce (I used Classico marina sauce)
For the cheesy white sauce
1 cup milk
1 tablespoon cornstarch
2 tablespoons butter/margarine
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded cheese (mozarella, Italian blend, or Swiss)

For the crepes In a blender or with hand mixer, combine all ingredients. Blend until smooth. Heat a medium sized nonstick skillet with flared sides over medium-high heat. Remove from heat. Pour 1/4 cup...
See the full directions on my site

Nutritions

Calories
232

Sodium
692mg
28% DV

Fat
8g
13% DV

Protein
14g
29% DV

Carbs
24g
8% DV

Fiber
4g
18% DV

Dinner Baked