How to make it

  • Crepes:
  • Sift flour, add eggs and oil; gradually stir in milk. Thaw and squeeze liquid out of spinach. Stir into batter. Pour 1/4 cup batter into greased, heated pan. Repeat with remaining batter. Cook slowly until golden underneath, turn, brown other side. Put a tbsp. of filling in centre of each pancake, fold in half, then in half again. Place in greased, shallow, ovenproof dish, cover, bake in moderate oven 15 minutes.
  • Ricotta Cheese Filling: Stir pinenuts over low heat until golden, allow to cool. Beat ricotta cheese with parmesan cheese, pinenuts, salt and pepper.
  • Tomato-Onion Sauce: Saute crushed garlic and finely chopped onion in butter. Add mashed, undrained tomatoes and water, bring to boil, reduce heat, simmer uncovered 15 minutes. Strain, reheat.

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