10 ounces frozen chopped spinach, thawed and completely drained
1 large egg, lightly beaten
2 cups shredded mozzarella cheese, divided
3 tablespoons grated Parmesan cheese
1 tablespoon fresh chopped parsley
2 cloves minced garlic
1 teaspoon Italian seasoning
1 jar favorite pasta sauce
Crepes:
2 large eggs, lightly beaten
1 cup milk
1 cup all-purpose flour
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, melted
Cooking instructions
Crepes
Place all crepe ingredients into a blender, and mix until smooth and well combined, scraping sides of the blender as necessary.
Cover and let batter rest for a minimum of 30 minutes.
Heat a crepe pan or 8-inch skillet over medium heat, and lightly brush with the melted butter.
Using a scant 1/4 cup of batter, pour into the pan. Use a tilt-and-swirl method to evenly coat the bottom of the pan.
Cook for about 1 minute before circling the pan with a rounded-edge spatula to loosen the browning edges. It will be ready to flip soon after that.
Gently guide the spatula under the crepe and flip. Cook for an additional 30 seconds to 1 minute until completely cooked through and slightly golden.
Spinach and Cheese Filling
Preheat oven to 350° F, and prepare a 9x13-inch baking dish by spraying it with cooking spray.
Place the cottage cheese, spinach, egg, 1 cup of mozzarella cheese, Parmesan cheese, parsley, garlic, Italian seasoning, and salt and pepper to taste into the blender, and mix until just well combined. It may be necessary to remove the container from the base and stir before mixing again.
Spinach and Cheese Filling
Preheat oven to 350° F, and prepare a 9x13-inch baking dish by spraying it with cooking spray.
Place the cottage cheese, spinach, egg, 1 cup of mozzarella cheese, Parmesan cheese, parsley, garlic, Italian seasoning, and salt and pepper to taste into the blender, and mix until just well combined. It may be necessary to remove the container from the base and stir before mixing again.