Italian Spinach Pancakes from The Robert Carrier Cookbook by Robert Carrier
Make 8 to 12 crêpes before making the spinach and cheese filling. Cook spinach with 2 tablespoons butter, and season to taste with salt and freshly ground black pepper. Drain thoroughly, and add...
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Ingredients
- ½ pint well-flavoured Italian tomato sauce
- ¾ pound frozen spinach
- butter
- 6 tablespoons double cream
- freshly grated nutmeg
- 3 eggs, lightly beaten
- freshly grated parmesan
- ½ pound ricotta or cottage cheese
- salt and freshly ground black pepper
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