Crepes With Ricotta And Spinach - cooking recipe

Ingredients

12 crepes (store bought or homemade)
1 1/2 c. Ricotta cheese
3/4 c. cooked chopped spinach or 1 frozen pkg. chopped spinach, thawed and squeezed dry
2 or 3 Tbsp. grated Parmesan cheese
salt and pepper to taste
1/4 tsp. nutmeg
3 cans tomato sauce
fresh or dried basil

Preparation

Mix together the crumbled Ricotta, spinach and Parmesan. Season with salt, pepper and nutmeg. Fill crepes with the mixture; roll up and place in a buttered ovenproof pan. Cook at 375\u00b0 for 10 minutes. Heat tomato sauce with basil (option 1 tablespoon of sugar). After baking crepes, spoon tomato, basil sauce over crepes. Elegant, inexpensive and delicious meal.