Crepes with Ricotta and Spinach
Crepes With Ricotta And Spinach is an moderately easy dinner. Made with 12 crepes (store bought or homemade), 1 1/2 c. ricotta cheese, 3/4 c. cooked chopped spinach or 1 frozen pkg. chopped spinach, thawed and squeezed dry, 2 or 3 tbsp. grated parmesan cheese and salt and pepper to taste, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Mix together the crumbled Ricotta, spinach and Parmesan.
Season with salt, pepper and nutmeg.
Fill crepes with the mixture; roll up and place in a buttered ovenproof pan.
Cook at 375Β° for 10 minutes.
Heat tomato sauce with basil (option 1 tablespoon of sugar).
After baking crepes, spoon tomato, basil sauce over crepes.
Elegant, inexpensive and delicious meal.
π· Perfect Pairings
Complete your meal with these
/871741-5c0d0ac003ce4e6cb0493e8f9431fd0b.jpg)
/8226721-7a2d83baddc84cc6837c28164c116fc8.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment