Spinach Layer Crepe Recipe
14 entree crepes (see below)
Put spinach in mixing bowl with salt, pepper, garlic
powder, onion powder, nutmeg, ricotta cheese, eggs, 2 cups Jack
cheese and Parmesan cheese. Stir to mix well.
In each of two ovenproof greased shallow dishes, lay
out the first crepe and evenly spread 1/6th of the above spinach
mixture over the entire surface of the crepe. Next, place second
crepe on top of the first, and spread more mixture. The top layer
will have no mixture spread on it. If the final product is not flat,
you can push down on the top to spread the filling out slightly.
Cover with foil. Dish can be refrigerated at this point.
2 cup (8 oz) all-purpose flour
Sift flour and salt into a bowl. Make a well in the
center and add eggs and a little of the milk. Beat well with a wooden
spoon, working in all the flour. Gradually beat in the remaining milk
until bubbles form on top of the batter. Stir in butter.