3 Reviews

These were fabulous! I love crepes and this filling was great. I used half romano/ half parmesan and frozen spinach, but kept everything else the same. I was conservative with the salt and pepper but would probably kick it up a little next time. After I added the butter to the batter it got kind of chunky so maybe I need to let the butter cool down further before adding next time. I've made other crepe recipes without butter so omitting it is also an option. After making the crepes, the lumps disappeared so they turned out okay. I made the Italian sauce with leftover minced onions, minced garlic, a can of diced tomatoes, fresh basil and oregano, salt and pepper. I simmered it for about 20 minutes while I was prepping the crepes. I baked the crepes at 350 F for 20 minutes.

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Schooter November 20, 2010

I made this exactly as the recipe stated except that instead of the tomato sauce which I had done often with canneloni, I just poured over cream and sprinkled over parmesan cheese. DH couldn't keep away from the dish. Fabulous - I will be making this again

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Nannaextraordinaire January 20, 2009

These are truly wonderful! And they freeze very well.

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tdmcniff December 07, 2003
Spinach and Feta Crepes