MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Cheesy Spinach Crepes
  Categories: Pickell
       Yield: 4 Servings
  
 MMMMM---------------------------CREPES--------------------------------
       3    Eggs
       1 c  Milk
       1 T  Melted butter
     3/4 c  All purpose flour
     1/4 t  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 t  Salt
     1/8 t  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
  
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