Cheesy Spinach Crêpes

Number of servings : 4 (10 to 12 crêpes) Prep time: Cooking time: Type of meal : | Breakfasts/Brunches |

Number of servings : 4 (10 to 12 crêpes)

Prep time:

Cooking time:

Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches

Special diet :

Ingredients

Crêpes:
3 eggs
1 cup (250 mL) milk
1 tbsp (15 mL) melted butter
3/4 cup (175 mL) all purpose flour
1/4 tsp (1 mL) salt
Cheese Filling:
2 cups (500 mL) shredded Canadian Havarti, Swiss or Mozzarella cheese, divided
2 cups (500 mL) Canadian cottage or ricotta cheese (about 500 g)
1/4 cup (50 mL) grated Canadian Parmesan cheese
1 egg, slightly beaten
1 pkg (10 oz/300 g) egg, slightly beaten spinach, thawed and squeezed dry
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) pepper
1-1/2 cups (375 mL) tomato sauce

Directions

  1. Crêpes: Blend ingredients in a blender or food processor for 5 seconds. Scrape down sides and blend the batter for 20 seconds longer.  Cover and let stand at least 30 minutes.
  2. Heat  8-in (20 cm) nonstick skillet over medium heat. Brush with melted butter. Stir batter.
  3. Pour about 3 tbsp (45 mL) batter into pan and quickly tip pan to coat bottom. Cook until bottom is slightly browned, about 45 seconds.  Turn crêpe with spatula and cook about 20  seconds longer. Transfer to a plate.
  4. Repeat  with remaining batter, brushing pan with a  little melted butter before cooking each crêpe. 
  5. Filling: Reserve 1/2 cup (125 mL) Havarti cheese. 
  6. Combine remaining ingredients together. 
  7. Place 1/2 cup (125 mL) cheese filling on each crêpe and roll up.
  8. Place seam-side down in a  greased 13 x 9-inch (34 x 22 cm) baking dish. 
  9. Pour tomato sauce on top. Sprinkle with reserved Havarti cheese. Bake in a 375°F (190°C) oven, 20 to 25 minutes or until heated  through.

Nutritional information:

Cheesy Spinach Crêpes
Cheesy Spinach Crêpes