First recipe-Spinach cheese crepes

Spinach/cheese Crepes

From Vegetarian: Tasty Recipes for Every Day (ISBN# 9780760782996)

I am not a vegetarian, but I love this recipe!

Filling: Cook, drain, and chop 8 oz. fresh spinach.  Add ½ c. lowfat cottage cheese, 1 oz. shredded cheddar cheese, ¼ c. grated parmesan, and ½ c. fresh breadcrumbs (I leave these out). Mix together in a bowl and set aside.

Crepes/Pancakes: Sift 1 c. flour and a pinch of salt into a bowl.  Add 1 egg, then 1 ¼ c. milk, half at a time, whisking together as you pour. Spray a frying pan with non-stick cooking spray, and pour a thin layer of batter, turning the pan so that it spreads out in a thin layer, like a crepe.  Cook until golden on the bottom, then flip.  Cook another minute or so.  Put a bit of the filling on the crepe, roll, and place in a coated, 9x9 baking dish.  This makes 8-10 crepes. Set aside, while you make the cheese topping.

Cheese topping: Melt 2 T. butter in the same fry pan that you made the crepes in.  Add ¼ c. flour, slowly, mixing until a smooth paste is formed.  Slowly add 1 ¾ c. milk, whisking together as you add.  Heat until a slow boil, stirring constantly until it is slightly thickened.  Remove from heat and season with a pinch of salt and pepper.  Stir in 4 oz. of grated cheddar cheese until smooth.  (This makes a LOT of sauce, so I put what I wanted across the crepes and saved 1/2 -1 c. for something else). Bake at 350 for about 25 minutes until golden.