| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Cheese, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Cooked spinach; fresh or frozen |
| 1 |
lb |
Ricotta cheese, part skim milk |
| 1/4 |
c |
Fresh parsley; chopped |
| 3 |
|
Egg whites |
| 3/4 |
c |
All-purpose flour |
| 1 1/2 |
c |
Water |
| 1 |
c |
Parmesan cheese; finely grated |
| 2 |
c |
Marinara sauce |
|
|
Olive oil |
| 1 |
|
Preheat oven to 160 C. Cook or thaw |
|
|
Spinach and squeeze dry. Season with a |
|
|
Little salt and pepper; set aside. |
INSTRUCTIONS
2. Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set
aside.
3. Make the crepe batter: mix together egg whites, flour and water, then
beat with a wire whisk to get rid of lumps.
4. Ladle 40 ml crepe batter into heated pan. The crepe batter should
lightly cover the bottom of the pan in a thin layer. Tilt pan to cover
evenly. When edges of crepe turn lacy and brown and crepe is cooked
through, remove crepe and stack on a plate. Continue until all the batter
is used.
5. When the crepes are cooked, assemble the rolls: spoon 50 ml of ricotta
cheese mixture and 20 ml spinach mixture on each crepe. Fold or roll each
crepe to seal in mixture.
6. Make and cook the casserole: place rolled crepes in a greased
rectangular casserole dish. When the pan is full, spoon marinara sauce over
crepes. Bake at 160 C for 15 to 20 minutes. Serve with grated Parmesan
cheese.
Author's Notes:
If you don't have a crepe pan, you can use a small frying pan. You can
make your own marinara sauce, or use a prepared marinara or spaghetti
sauce.
Difficulty : moderate. Precision
: approximate measurement OK.
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