My mother-in-law, who is Argentinian from Italian descent, had different ideas. She would fill crepes with cream of corn, top it with pasta sauce and cheese. My sister-in-law, also Argentinian, would fill them with ricotta like manicotti.
The crepes bring the whole dish to a new level. The slightly sweet flavor of the crepes taste so much better than pasta and they are much easier to fill than manicotti tubes.
You can make this with just ricotta, spinach and herbs, but I like to add onions and mushrooms. I saute them in some butter until they are brown before adding them to the ricotta mix.
I also used fresh herbs in this recipe since I have had some success this summer with my little herb garden on my deck. But feel free to use dry herbs. Just remember 1 tablespoon fresh herbs = 1 tsp dry herbs.
(the grated parmesan, butter, salt and pepper are missing from the picture. oops.) |

- 1 1/4 cups milk
- 1 cup all purpose flour
- 1 egg
- 1 tsp vegetable oil
- 1/4 tsp baking powder
- 1 cup chopped fresh mushrooms ( I used Baby Bella)
- 1 cup chopped onions
- 1 teaspoon butter/margarine
- 3 cups frozen spinach
- 1 container (8 oz.) ricotta cheese
- 1 egg
- 1/2 cup grated parmesan cheese
- 1 cup shredded cheese (mozzarella, Italian blend, or Swiss)
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh oregano
- 1 1/2 teaspoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 oz.) pasta sauce (I used Classico marina sauce)
- 1 cup milk
- 1 tablespoon cornstarch
- 2 tablespoons butter/margarine
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup shredded cheese (mozarella, Italian blend, or Swiss)