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Spinach, Mushroom and Ricotta Crepes

Bev Cooks
  • minutes
  • Serves

INGREDIENTS

8 oz

Baby bella mushrooms

3 cloves

Garlic

1

Parsley

2

Eggs

1 cup

Favorite jarred marinara

2 tsp

Lemon juice, fresh

1/2 cup

All-purpose flour

1/2 tsp

Nutmeg, fresh

1

Salt and pepper

1 pinch

Sugar

3 tbsp

Butter

1/2 cup

Milk

1 cup

Ricotta

10 oz

Spinach, thawed and excess water squeezed out, frozen

2

Ish cups shredded mozzarella (grate your own! makes a difference)