Italian Spinach Pancakes

Ingredients
1/2 recipe basic French Crepes
3/4 lb frozen Spinach
Butter
Salt
Freshly ground Black Pepper
1/2 lb Ricotta Cheese or Cottage Cheese
3 Eggs lightly beaten
Freshly grated Parmesan Cheese
6 tablespoons Double Cream
Freshly grated Nutmeg
1/2 pint well-flavoured Italian Tomato Sauce

Method

Make 8 to 12 crepes before making the spinach and cheese filling.

Cook spinach with 2 tablespoons of butter, and season to taste with salt and freshly ground black pepper. Drain thoroughly, and add Ricotta or cottage cheese, the beaten eggs, 1 to 2 ounces grated Parmesan, cream and nutmeg, to taste. Spread each pancake generously with spinach and cheese filling. Roll pancakes and put them in a well-buttered rectangular baking dish. Chill until 1 hour before using.

When nearing time to serve, brush each pancake with melted butter and sprinkle with freshly grated Parmesan cheese; bake for 20 minutes in a slow oven (350 degrees F ). Serve with well-flavoured Tomato Sauce.

Remarks

Appeared on menu: Italian Spinach Pancakes $2.80 (Rolled with fresh spinach, ricotta and parmesan cheese and then baked and served with fresh tomato sauce)

See Robert Carrier's Italian Tomato Sauce and Robert Carrier's Basic French Crepes