2 - 10oz. box frozen spinach, thawed, squeesed out
2 medium onion, halfed and chopped
3 cups finely chopped cooked chicken
2 cup small curd cottage cheese
1 cup parmesan cheese
1 tea. dried basil
2 2/3 cup tomato sauce
cup grated mozzarella or cheddar cheese, grated
Clean and chop the mushrooms. Heat a medium size skillet over moderate heat. Add butter and let it melt, then stir in chopped onion. Saute the onion until it is soft, stirring occasionally, about 8 minutes. Stir in mushrooms, then cover the skillet and let steam about 2 minutes.
Uncover the pan and add the spinach, first squeezing out as much of the liquid as possible.Continue to cook and stir the veggies uncovered for 3-4 minutes, until heated through. Scrape the mixture into a large mixing bowl and let cool for 10 minutes. heat oven to 375.. Lightly coat a medium size casserole dish with vegetable oil, then spread about 2/3 of the tomato sauce in it.
Working one crepe at a time, spoon filling down the middle of the crepe, roll it up, and place it in the baking dish,continue with all the crepes the same way. Spoon the rest of the sauce evenly over the crepes, then sprinkle with mozzarella cheese or cheddar cheese.
bake the crepes on the center oven rack for about 20-25 minutes, until heated through. Serve hot or warm. Makes about 12 crepes
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