Title: Cheesy spinach crepes
 Categories: Pickell
      Yield: 4 Servings
 
MMMMM---------------------------CREPES--------------------------------
      3    Eggs
      1 c  Milk
      1 tb Melted butter
    3/4 c  All purpose flour
    1/4 ts Salt

MMMMM-----------------------CHEESE FILLING----------------------------
      2 c  Shredded Havarti, Swiss OR
           Mozzarella cheese, divided
      2 c  Cottage OR Ricotta cheese
           (about 500g) (500mL)
    1/4 c  Grated Parmesan cheese
      1    Egg,slightly beaten
      1 pk Frozen chopped spinach,10oz-
           300g,thawed and squeezed dry
    1/4 ts Salt
    1/8 ts Pepper
  1 1/2 c  Tomato sauce.
 
  FOR CREPES:
  
  Blend ingredients in a blender or food processor for 5 seconds.
  Scrape down sides and blend the batter for 20 seconds longer. Cover
  and let stand at least 30 minutes.
  
  Heat 8-inch nonstick skillet over medium heat. Brush with melted
  butter. Stir batter. Pour about 3 Tbsp batter into pana nd quickly
  tip pan to coat bottom. Cook until bottom is slightly browned, about
  45 seconds. Turn crepe with spatula and cook about 20 seconds longer.
  Transfer to a plate. Repeat with remaining batter, brushing pan with
  a little melted butter before cooking each crepe. Makes 10 to 12
  crepes. Select 8 crepes.
  
  FOR FILLING:
  
  Reserve 1/2 cup Havarti cheese. Combine remaining ingredients
  together. Place 1/2 cup cheese filling on each crepe and roll up.
  Place seam-side down in a greased 13x9-inch baking dish. Pour tomato
  sauce on top. Sprinkle with reserved Havarti cheese. Bake in a 375F
  oven, 20 to 25 minutes or until heated through.
  
  TIP: Double the crepe recipe if desired and make ahead. Separate
  crepes with pieces of wax paper and wrap in plastic wrap. Keep
  refrigerated for up to 3 days or wrap in foil and freeze. Crepes may
  be stuffed and rolled a day ahead. Top with sauce just before baking.
  
  Submitted by Kathleen Pickell