Baked Spinach Crepes

I've noticed that so far, most of the recipes we have posted are not healthy...and this one is no exception! I know- it says "spinach"- but with the cream and cheese I'm sure it isn't something to eat often. It is a little time consuming, but completely worth it- it is delicious!

To make Crepes...
Ingredients:
2 eggs
1 1/2 c milk
1 c flour
1 tbs cooking oil
1/4 tsp salt

Directions:
1. Beat eggs, and combine with other ingredients
2. Heat a lightly greased 6 inch skillet, then remove from heat. Spoon in 2 tbs batter, lift and tilt skillet to spread batter. Return to heat, and brown on one side only.
3. Invert over paper towels, remove crepe.
4. Repeat with remaining batter, greasing skillet occasionally
Makes 18 Crepes

for Baked Spinach Crepes...
Ingredients:
12 6 inch crepes (following recipe above)
2 beaten eggs
2 cups ricotta cheese (15 oz)
1 1/2 c shredded swiss cheese (6 oz)
1 10oz package frozen chopped spinach, thawed and well-drained
1 1/2 c soft bread crumbs (from 3 slices bread)
1 c grated Parmesan cheese (separated into 1/2 c and 1/2 c)
1/4 tsp black pepper
Dash of garlic powder
1/2 c butter or margarine
1 c whipping cream

Directions:
1. Prepare crepes. In a bowl, combine eggs, ricotta, Swiss cheese, drained spinach, bread crumbs, 1/2 c Parmesan cheese, pepper, and garlic powder. Mix well.
2. Spoon about 1/3 cup filling into center of each crepe; roll up.
3. Cut each rolled crepe crosswise into thirds. Place the pieces, cut side up, in a 2 quart baking dish (placing pieces close together will help them remain upright).
4. In a small saucepan melt butter; stir in cream and the remaining 1/2 cup Parmesan cheese. Cook and stir over medium heat until mixture thickens slightly. Pour sauce over crepes.
5. Bake in a 400F oven for 18-20 min or until heated through.

Makes 36 appetizers, or 6 main-dish servings.