Crepes florentine

Name: Crepes florentine
Yield: 2 servings
Cuisine: Bake
Ingredients: 8 pancakes; 200 ml cottage cheese smooth; 200 g spinach puréed; 1 can tomato and onion mix; 1 tsp fresh basil finely chopped; 1 pinch salt and freshly ground black pepper; 1 handful cheese grated

2 servings

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By Food24 June 16 2011

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Ingredients (7)

8	pancakes
200 ml	cottage cheese — smooth
200 g	spinach — puréed
1 can	tomato and onion mix
1 tsp	fresh basil — finely chopped
1 pinch	salt and freshly ground black pepper
1 handful	cheese — grated

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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