Recipe: Florentine Crepes
Breakfast and BrunchFLORENTINE CREPES
2 (10 oz.) pkg. frozen chopped spinach (or fresh equivalent)
1/2 tsp. salt
1/8 tsp. pepper
1 cup ricotta cheese
3 eggs, beaten slightly
1/3 cup light cream
1/8 tsp. nutmeg
16 to 18 crepes
2 tbsp. melted butter
1/4 cup Parmesan cheese
Cook spinach, drain and squeeze dry. Mix with salt and pepper. Add ricotta, eggs, cream, and nutmeg.
Fill crepes. Roll up. Place in shallow pan. Brush with butter. Sprinkle with Parmesan.
Bake at 350 degrees for 15-20 minutes.
2 (10 oz.) pkg. frozen chopped spinach (or fresh equivalent)
1/2 tsp. salt
1/8 tsp. pepper
1 cup ricotta cheese
3 eggs, beaten slightly
1/3 cup light cream
1/8 tsp. nutmeg
16 to 18 crepes
2 tbsp. melted butter
1/4 cup Parmesan cheese
Cook spinach, drain and squeeze dry. Mix with salt and pepper. Add ricotta, eggs, cream, and nutmeg.
Fill crepes. Roll up. Place in shallow pan. Brush with butter. Sprinkle with Parmesan.
Bake at 350 degrees for 15-20 minutes.
MsgID: 3128988
Shared by: Gladys/PR
In reply to: Recipe: Rolled Recipes (23)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Rolled Recipes (23)
Board: Daily Recipe Swap at Recipelink.com
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