Baked Crepes with Spinach and Ricotta Filling

One more variation with my favorite crepes (blinchiki). Crispy outside and creamy inside. Great idea for leftover crepes.

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2 cups spinach, ends trimmed, washed
1 garlic clove, minced
1 cup ricotta (non-fat works well)
8 crepes (recipe)
1/2 cups marinara sauce
1/4 cup Parmesan, grated or shaved

Preheat oven to 350°F. Place the spinach in a microwave bag, close it and cook 4 minutes. Set aside for 5 minutes to cool. Use your hands to squeeze any excess moisture from the spinach. Coarsely chop and place in a large bowl. Add the ricotta and stir until well combined. Season with salt and pepper.

Divide the spinach mixture into 8 equal portions. Spoon 1 portion of spinach mixture down the centre of the crepe. Roll up firmly to enclose filling. Place in baking dish. Repeat with remaining crepes and spinach mixture, placing the crepes side by side in the baking dish. Spoon the marinara over the crepes and sprinkle with Parmesan.

Bake for 20 minutes or until the cheese melts and crepes are heated through.

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One Response to “Baked Crepes with Spinach and Ricotta Filling”

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