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A light airy crepe, filled with cheese, vegetables, and fresh herbs, topped with pasta sauce and a cheesy white sauce.
For the crepes:
In a blender or with a 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 batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Don’t worry if it is not a perfect circle. They will taste just the same. Return to heat. Cook about 1 minute or until light brown. Flip crepe with a spatula and cook the other side for about 30 seconds.
Cool crepe on paper towels. Repeat with remaining batter.
For the filling:
Heat a nonstick skillet on medium-high and add butter. Once butter is melted, add onions and mushrooms. Saute until onions are a light golden brown and mushrooms are soft. Set aside.
In a microwaveable container, place the frozen spinach and place in microwave for 2-3 minutes until fully defrosted. Let it cool off. Once it is cooled off, using a paper towel or a colander, squeeze out as much water as possible from the spinach.
In a medium-sized bowl, put in the ricotta, egg, Parmesan cheese, and shredded cheese. Mix well. Then add the onions, mushroom, and spinach and mix again. Next add the basil, thyme, oregano, rosemary, salt and pepper. Mix until everything is well blended.
Take a crepe and fill the middle with about 3 tablespoons of the filling. Roll up the crepe like a tube and place in a 9 x 13 glass Pyrex dish. Repeat with the remaining crepes.
For the red sauce:
Set oven for 350ºF. Once all filled crepes are in the dish, pour the pasta sauce over the crepes. With the back of a large spoon, spread the sauce evenly over all the crepes. Place uncovered dish in oven and bake for 20-30 minutes or until the sauce starts to bubble.
For the cheesy white sauce:
While the crepes are baking, in a small saucepan, combine milk and cornstarch and stir until dissolved. Add butter or margarine, salt and pepper. Bring to a boil, then simmer on medium heat for 1 minute stirring constantly.
Slowly add shredded cheese and whisk until all cheese is melted and sauce is smooth. Then remove from heat, cover and set aside.
Once crepes are done baking, serve on a plate and pour a little (or a lot) white sauce over the crepes. You can add some fresh crushed black pepper or grated Parmesan on top. Voila, done. Enjoy!
Note: If you want to use dried herbs, just remember 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!