Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Cooked spinach - fresh or frozen

  2. 1 lb 454g / 16oz Ricotta cheese - part skim milk

  3. 1/4 cup 36g / 1 1/3oz Fresh parsley - chopped

  4. 3 Egg whites

  5. 3/4 cup 46g / 1.6oz All-purpose flour

  6. 1 1/2 cups 355ml Water

  7. 1 cup 146g / 5.1oz Parmesan cheese - finely grated

  8. 2 cups 474ml Marinara sauce Olive oil

  9. 1 Preheat oven to

  10. 160 c. Cook or thaw Spinach and squeeze dry. Season with a Little salt and pepper; set aside.

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 2. Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside.

  2. Make the crepe batter: mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps.

  3. 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.

  4. 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.

  5. 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.


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