Ricotta, Spinach, and Mushroom Filled Crepe

Ingredients

  • ½ cup shredded cheese (mozarella, Italian blend, or Swiss)
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter/margarine
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 1 jar (24 oz.) pasta sauce (I used Classico marina sauce)
  • ¼ teaspoon black pepper
  • + 19 more ingredients
    • ½ teaspoon salt
    • 1 ½ teaspoons chopped fresh rosemary
    • 2 tablespoons chopped fresh oregano
    • 2 tablespoons chopped fresh thyme
    • 2 tablespoons chopped fresh basil
    • 1 cup shredded cheese (mozzarella, Italian blend, or Swiss)
    • 3 cups frozen spinach
    • 1 teaspoon butter/margarine
    • 1 cup chopped onions
    • ¼ teaspoon salt
    • ½ cup grated parmesan cheese
    • 1 egg
    • 1 container (8 oz.) ricotta cheese
    • 1 cup chopped fresh mushrooms ( I used Baby Bella)
    • ¼ tsp baking powder
    • 1 tsp vegetable oil
    • 1 egg
    • 1 cup all purpose flour
    • 1 ¼ cups milk

View full recipe at SpringPad

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