Ricotta, Spinach, and Mushroom Filled Crepe

• 1- 1/4 cup Milk
• 1 cup All-purpose Flour
• 1 whole Egg
• 1 teaspoon Vegetable Oil
• 1/4 teaspoons Baking Powder
• 1 teaspoon Butter Or Margarine
• 1 cup Chopped Onions
• 1 cup Chopped Fresh Mushrooms
• 3 cups Frozen Spinach
• 8 ounces, weight Ricotta Cheese
• 1 whole Egg
• 1/2 cups Grated Parmesan Cheese
• 1 cup Shredded Cheese (Mozzarella, Italian Blend, Or Swiss)
• 2 Tablespoons Chopped Fresh Basil
• 2 Tablespoons Chopped Fresh Thyme
• 2 Tablespoons Chopped Fresh Oregano
• 1- 1/2 teaspoon Chopped Fresh Rosemary
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 jar (24 Oz. Size) Pasta Sauce (I Used Classico Marinara Sauce)
• 1 cup Milk
• 1 Tablespoon Cornstarch
• 2 Tablespoons Butter Or Margarine
• 1/4 teaspoons Salt
• 18 teaspoons Black Pepper
• 1/2 cups Shredded Cheese (Mozzarella, Italian Blend, Or Swiss)

1. For the crepes: In a blender or with a hand mixer, combine all ingredients.
2. Blend until smooth.
3. Heat a medium sized nonstick skillet with flared sides over medium-high heat.
4. Remove from heat.
5. Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet.
6. Dont worry if it is not a perfect circle.
7. They will taste just the same.
8. Return to heat.
9. Cook about 1 minute or until light brown.
10. Flip crepe with a spatula and cook the other side for about 30 seconds.
11. Cool crepe on paper towels.
12. Repeat with remaining batter.
13. For the filling: Heat a nonstick skillet on medium-high and add butter.
14. Once butter is melted, add onions and mushrooms.
15. Saute until onions are a light golden brown and mushrooms are soft.
16. Set aside.
17. In a microwaveable container, place the frozen spinach and place in microwave for 2-3 minutes until fully defrosted.
18. Let it cool off.
19. Once it is cooled off, using a paper towel or a colander, squeeze out as much water as possible from the spinach.
20. In a medium-sized bowl, put in the ricotta, egg, Parmesan cheese, and shredded cheese.
21. Mix well.
22. Then add the onions, mushroom, and spinach and mix again.
23. Next add the basil, thyme, oregano, rosemary, salt and pepper.
24. Mix until everything is well blended.
25. Take a crepe and fill the middle with about 3 tablespoons of the filling.
26. Roll up the crepe like a tube and place in a 9 x 13 glass Pyrex dish.
27. Repeat with the remaining crepes.
28. For the red sauce: Set oven for 350 degrees F. Once all filled crepes are in the dish, pour the pasta sauce over the crepes.
29. With the back of a large spoon, spread the sauce evenly over all the crepes.
30. Place uncovered dish in oven and bake for 20-30 minutes or until the sauce starts to bubble.
31. For the cheesy white sauce: While the crepes are baking, in a small saucepan, combine milk and cornstarch and stir until dissolved.
32. Add butter or margarine, salt and pepper.
33. Bring to a boil, then simmer on medium heat for 1 minute stirring constantly.
34. Slowly add shredded cheese and whisk until all cheese is melted and sauce is smooth.
35. Then remove from heat, cover and set aside.
36. Once crepes are done baking, serve on a plate and pour a little (or a lot) white sauce over the crepes.
37. You can add some fresh crushed black pepper or grated Parmesan on top.
38. Voila, done.
39. Enjoy!
40. Note: If you want to use dried herbs, just remember 1 tablespoon fresh herbs = 1 teaspoon dried herbs.

milk, allpurpose, egg, vegetable oil, baking powder, butter, onions, fresh mushrooms, frozen spinach, ricotta cheese, egg, parmesan cheese, shredded cheese, fresh basil, thyme, oregano, rosemary, salt, black pepper, pasta sauce, milk, cornstarch, butter, salt, black pepper, shredded cheese

Taken from tastykitchen.com/recipes/main-courses/ricotta-spinach-and-mushroom-filled-crepe/ (may not work)