Meat & Spinach Crepes

Serves: 4
Total Calories: 304


1/2 pound ground beef
1 small onion, chopped
1 garlic clove, minced or pressed
1 package (10-ounces) frozen, chopped spinach, cooked well drained
1/2 teaspoon salt
1/8 teaspoon nutmeg
8 crepes (recipe below)
1 can (8-ounce) tomato sauce
3/4 cup shredded Cheddar cheese
combine in a blender or food processor:
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
2 eggs


1. In frying pan, brown meat with onion and garlic until crumbly.
2. Mix in drained spinach, salt and nutmeg.
3. Place 2 to 3 tablespoons filling in each crepe. Roll and arrange in 9 x 13 inch baking pan.
4. Pour tomato sauce over filled crepes. Sprinkle with cheese.
5. Bake for 20 minutes at 350 degrees. Serve immediately.

1. Blend 10 seconds. Scrape down sides. Add 1 1/2 tablespoons melted butter and blend an additional 10 seconds. Cover. Refrigerate 1 hour or more.
2. Cook crepes in an oiled 7-inch pan.
3. Wrap and freeze leftover crepes for later use.
4. Recipe may be halved or doubled. For 2 servings, use an 8-inch square baking pan. For 8 servings, use 2 baking dishes.

TIPS: You can make this dish in advance and refrigerate until baking time. Add about 10 minutes to baking time.

Nutritional Facts:

Serves: 4
Total Calories: 304
Calories from Fat: 110

This Meat & Spinach Crepes recipe is from the Cook'n with Crepes Cookbook. Download this Cookbook today.

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