Spinach, Mushroom and Ricotta Crepes
INGREDIENTS
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for the crepes:
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3 Tbs. butter
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1/2 cup all-purpose flour
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2 eggs
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1 pinch of sugar (1/2 tsp)
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1/2 cup milk, divided
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for the filling:
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8 oz baby bella mushrooms, rinsed of any excess dirt and stems twisted out
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10 oz frozen chopped spinach, thawed and excess water squeezed out
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3 cloves garlic, minced
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1/2 tsp fresh nutmeg
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1 cup of ricotta (maybe a little more if needed)
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2 tsp fresh lemon juice
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salt and pepper
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for the rest:
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1 cup favorite jarred marinara (we use a local restaurant's brand), slightly warmed in a small pot
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2-ish cups shredded mozzarella (grate your own! makes a difference)
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parsley, for garnish
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