Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 lb cooked spinach, fresh or possibly frzn
- 1 lb ricotta cheese, part skim lowfat milk
- 1/4 c. fresh parsley, minced
- 3 x egg whites
- 3/4 c. all-purpose flour
- 1 1/2 c. water
- 1 c. parmesan cheese, finely grated
- 2 c. marinara sauce extra virgin olive oil
- 1 x preheat oven to 160 c. cook or possibly thaw spinach and squeeze dry. season with a little salt and pepper, set aside.
Direcciones
- 2. Mix ricotta cheese with grated Parmesan cheese and minced parsley; set aside.
- 3. Make the crepe batter: mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps.
- 4. Ladle 40 ml crepe batter into heated pan. The crepe batter should lightly cover the bottom of the pan in a thin layer. Tilt pan to cover proportionately. When edges of crepe turn lacy and brown and crepe is cooked through, remove crepe and stack on a plate. Continue till all the batter is used.
- 5. When the crepes are cooked, assemble the rolls: spoon 50 ml of ricotta cheese mix and 20 ml spinach mix on each crepe. Fold or possibly roll each crepe to seal in mix.
- 6. Make and cook the casserole: place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes. Bake at 160 C for 15 to 20 min. Serve with grated Parmesan cheese.
- Author's Notes: If you do not have a crepe pan, you can use a small frying pan.
- You can make your own marinara sauce, or possibly use a prepared marinara or possibly spaghetti sauce.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 464g | |
| Recipe makes 4 servings | |
| Calories 502 | |
| Calories from Fat 205 | 41% |
| Total Fat 23.02g | 29% |
| Saturated Fat 12.81g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 1098mg | 46% |
| Potassium 1068mg | 31% |
| Total Carbs 44.41g | 12% |
| Dietary Fiber 5.9g | 20% |
| Sugars 12.35g | 8% |
| Protein 29.6g | 47% |
