|1 tbsp||melted butter|
|3/4 cup||all-purpose flour|
|2 cups||shredded Havarti, Swiss or Mozzarella cheese, divided|
|2 cups||cottage or ricotta cheese|
|1/4 cup||grated Parmesan cheese|
|1||egg, slightly beaten|
|1 pkg||(10 oz/300 g) frozen chopped spinach, thawed and squeezed dry|
|1-1/2 cups||tomato sauce|
In a blender or food processor, add the eggs, milk, melted butter, flour and salt. Blend for 5 seconds. Scrape down sides and blend batter for 20 seconds longer. Cover and let stand at least 30 minutes.
Heat an 8-inch nonstick skillet over medium heat. Brush with melted butter. Stir batter.
Pour about 3 tbsp batter into pan and quickly tip pan to coat bottom. Cook until bottom is slightly browned, about 45 seconds. Turn crepe with a 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.
Reserve 1/2 cup Havarti cheese. In a large bowl, combine remaining shredded cheese, cottage cheese, Parmesan cheese, egg, spinach, salt and pepper.
Place 1/2 cup cheese filling on each crepe and roll up. Place seam-side down in a greased 13- x 9-inch (34 x 22 cm) baking dish. Pour tomato sauce on top. Sprinkle with reservd Havarti cheese.
Bake in a 375F (190C) oven, 20 to 25 minutes or until heated through.
Nutrition Information: Per serving (2 crepes): 610 cals, 29.3g fat, 49.3g protein, 37.4g carbohydrate.
Source: Canadian Egg Marketing Agency: http://www.eggs.ca