Crepes florentine

Recipe from: 04 July 2011

 
 

Ingredients

 
  • 8
    thin pancakes (crepes)
  • 200
    ml
    smooth plain cottage cheese
  • 200
    g
    pureed spinach
  • 1
    can
    tomato / onion mix
  • 1
    tsp
    finely chopped fresh basil
  • 1
    pinch
    each salt / black pepper
  • 1
    handful
    grated cheese
Servings: Change Serving
 
 

Method

 
Stir the basil and seasoning into the tomato/ onion mix.
Pour half of the tomato mix into a baking tray.
Mix the spinach and cream cheese together.
Place 1.5 Tbs of the spinach mixture into the centre of a crepe. Fold over the four sides to make a square parcel and place each on top of the tomato mixture in the baking tray.
When the crepes are all filled and in the baking dish, pour the rest of the tomato mixture over and sprinkle generously with grated cheese.
Bake in a medium to hot oven until the mixture is bubbling and the cheese has browned.

Serves two hungry people as a main, or four people as a delicious starter
 

 

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