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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartman Estate in Arlington, Texas in 1984.
- Contributed by Catsrecipes Y-Group
- 12 ounces fresh spinach cooked
- 2 cups ricotta cheese
- 1 tablespoon fresh parsley chopped
- 3 egg whites
- 1 cup all purpose flour
- 1⅓ cup water
- ½ cup Parmesan cheese finely grated
- 2 cups marinara sauce
- olive oil
- Preheat oven to 325°F.
- Season spinach with salt and pepper then set aside.
- Mix ricotta cheese with grated Parmesan cheese and chopped parsley then set aside.
- Mix together egg whites, flour and water then beat with a wire whisk to get rid of lumps.
- Lightly coat a crepe pan with olive oil and heat to medium then ladle 2½ tablespoons batter into heated pan.
- Crepe batter should lightly cover the bottom of the pan in a thin layer.
- Tilt pan to cover evenly.
- When edges of crepe turn lacy and brown and crepe is cooked through remove crepe and stack on a plate.
- Continue until all batter is used.
- When the crepes are cooked assemble the rolls by spooning 2 rounded tablespoons of ricotta cheese mixture and 1 tablespoon spinach mixture.
- Fold each crepe to seal in mixture.
- Place rolled crepes in a greased rectangular casserole dish.
- When pan is full spoon marinara sauce over crepes and bake at 325 for 20 minutes.
- Serve with Parmesan cheese.