Florentine Crepes

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2 (10 oz.) pkg. frozen chopped spinach
(or fresh equivalent)
1/2 tsp. salt
1/8 tsp. pepper
1 c. ricotta cheese
1/3 c. light cream
3 eggs, beaten slightly
1/8 tsp. nutmeg
16-18 crepes
2 tbsp. melted butter
1/4 c. Parmesan cheese

Cook spinach, drain and squeeze dry. Mix with salt and pepper. Add ricotta, cream, eggs and nutmeg. Fill crepes. Roll up. Place in shallow pan. Brush with butter. Sprinkle with Parmesan. Heat at 350 degrees for 15-20 minutes.

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