Place flour, milk, oil, egg, 1 egg white and 1/3 spinach in a blender or food processor. Blend 15 seconds. Refrigerate batter for 1/2 hour. Lightly grease a crepe pan and heat for 30 seconds. Pour in 3 tablespoons batter, rotating pan to spread batter evenly. Cook crepe until edges begin to brown. Loosen with spatula and flip over. Cook 10 seconds on the second side. Transfer to a large plate. Repeat with remaining batter. Crepes can be refrigerated or frozen at this point. Stack crepes with parchment paper before freezing.
Preheat oven to 350 degrees. In a small skillet, heat olive oil for 30 seconds. Add onion, garlic and mushrooms. Saute uncovered for 5 minutes. Transfer to a bowl.
Combine with remaining spinach, 1 egg white, ricotta, goat and Parmesan cheese. Season with salt, pepper and nutmeg.
To fill crepes, place 1 crepe with the nicer side face down on your work surface. Spoon ¼ cup filling down the center of each crepe; roll it up. Place crepe seam side down into a lightly greased 9”x13” baking pan. Bake uncovered for 20 Minutes to heat through.
Heat marinara sauce in a small saucepan. Add basil. Spoon a puddle of sauce on a plate. Place a crepe in the center. Drizzle some more sauce on top.
Ingredients
Directions
Place flour, milk, oil, egg, 1 egg white and 1/3 spinach in a blender or food processor. Blend 15 seconds. Refrigerate batter for 1/2 hour. Lightly grease a crepe pan and heat for 30 seconds. Pour in 3 tablespoons batter, rotating pan to spread batter evenly. Cook crepe until edges begin to brown. Loosen with spatula and flip over. Cook 10 seconds on the second side. Transfer to a large plate. Repeat with remaining batter. Crepes can be refrigerated or frozen at this point. Stack crepes with parchment paper before freezing.
Preheat oven to 350 degrees. In a small skillet, heat olive oil for 30 seconds. Add onion, garlic and mushrooms. Saute uncovered for 5 minutes. Transfer to a bowl.
Combine with remaining spinach, 1 egg white, ricotta, goat and Parmesan cheese. Season with salt, pepper and nutmeg.
To fill crepes, place 1 crepe with the nicer side face down on your work surface. Spoon ¼ cup filling down the center of each crepe; roll it up. Place crepe seam side down into a lightly greased 9”x13” baking pan. Bake uncovered for 20 Minutes to heat through.
Heat marinara sauce in a small saucepan. Add basil. Spoon a puddle of sauce on a plate. Place a crepe in the center. Drizzle some more sauce on top.