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Crepes Florentine Recipe

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This recipe for Crepes Florentine, by , is from The Heller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Heller
Added: Sunday, February 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ricotta cheese
1 pkg. frozen chopped spinach, thawed and squeeze dry
3 eggs
3/4 c. parmesan cheese, divided

Fresh crabmeat (optional) see Note

1 t salt and 1/4 t. pepper
1 can tomato sauce (15 oz.)
4 oz. mozzarella cheese
1/2 t. dried basil

Directions:
Directions:
In large bowl, whisk eggs and blen in ricotta, spinach, 1/2 c. parmesan, salt and pepper.

Put approximately 1/4 c. filling in a crepe and roll up. Arrange in a lightly oiled glass baking dish.

Combine tomato sauce, mozzarella, remaining parmesan and basil. Pour over crepes.

Bake on 350 for 30-40 minutes.

Personal Notes:
Personal Notes:
I've added fresh crabmeat on top of filling (before rolling). It makes a delicious dish for company and can be prepared ahead of time. Pour the sauce over just before baking.

Leftovers are yummy too!

 

 

 

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