Spinach Layer Crepe Recipe
by Hugo Trux, June 2003, rev Nov. 2005 Rocky Fork Ramblers Receipe
A delicious meatless appetizer that's packed with protein; serves 6 people

14 entree crepes (see below)

2 (10 oz.) packages frozen chopped spinach, thawed and squeezed free of all liquid
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon nutmeg
2 cups (1 lb.) ricotta cheese or low-fat cottage cheese
2 eggs
2-½ cups shredded Jack cheese (Use 2, later use ½c.)
½ cup grated Parmesan cheese

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.

Makes two dishes, each 7 crepes high.

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.

To serve: bake in 375 degree F oven for 20-25 minutes or until thoroughly heated. Remove foil and sprinkle with remaining Jack cheese. Bake, uncovered, 5 minutes or until cheese has melted. Cut into six slices and serve as you would a pie.

Entree Crepes
(makes about 16 crepes--make extra and you can freeze leftover crepes for use in other recipes)

2 cup (8 oz) all-purpose flour
2 pinch of salt
4 eggs
2 ½ cups milk (skim will work)
2 tablespoons butter

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.

Add or spray a small amount of oil to a 9-inch skillet or crepe pan--barely enough to cover the base--and place over high heat. When oil is heated, set to medium-high heat. Using a ladle, pour in 2-3 tablespoons of batter and quickly tilt the pan so that the batter covers the base thinly and evenly. Cook about 1 minute until lightly browned underneath.

Turn crepe with a metal spatula and cook other side for about 30 seconds. Remove, set aside on a plate, and repeat until all the batter is used up. Production secret: I like to use a griddle for cooking the second side, and start a new crepe in the skillet right away.