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Ricotta, Spinach, and Mushroom Filled Crepe

The Sweet Chick
  • minutes
  • Serves

INGREDIENTS

1 1/4 cups

milk

1 cup

all purpose flour

1

egg

1 tsp

vegetable oil

1/4 tsp

baking powder

1 cup

chopped fresh mushrooms ( I used Baby Bella)

1 cup

chopped onions

1 tsp

butter/margarine

3 cups

frozen spinach

1

container (8 oz.) ricotta cheese

1

egg

1/2 cup

grated parmesan cheese

1 cup

shredded cheese (mozzarella, Italian blend, or Swiss)

2 tbsp

chopped fresh basil

2 tbsp

chopped fresh thyme

2 tbsp

chopped fresh oregano

1 1/2 tsp

chopped fresh rosemary

1/2 tsp

salt

1/4 tsp

black pepper

1

jar (24 oz.) pasta sauce (I used Classico marina sauce)

1 cup

milk

1 tbsp

cornstarch

2 tbsp

butter/margarine

1/4 tsp

salt

1/8 tsp

black pepper

1/2 cup

shredded cheese (mozarella, Italian blend, or Swiss)