Holy Crepes, Batman!

My mom used to make the most delightful crepes. Unlike traditional crepes that are served with sweetened cream or fruit compote, they were brilliant green with a creamy, savory filling. When I need something a little different from the everyday meal I throw together these paper thin pancakes.

Spinach Crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 TBS melted butter
¼ tsp salt
1/3 cup spinach puree

For the filling:
8oz cottage cheese, drained
1/4 cup Parmesan
1 egg, beaten
1/3 cup mozzarella
1/2 teaspoon salt 1/4 tsp black pepper

Directions: In a blender, combine all of the batter ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour.

Simmer together 1 can undrained diced tomatoes, 1 tsp Italian seasoning, ¼ tsp basil, 1-2 garlic cloves, 2 TBS finely chopped onion until slightly thickened.

Preheat a small nonstick skillet over medium heat. Pour a small amount of batter the pan, rolling batter around the pan to make even and as thin as possible. After about a minute or two, carefully flip. Lay flat to cool.

Mix together filling ingredients. Spoon into cooled crepes. Place into a greased cake pan seam side down. Top with tomatoes. Bake in a preheated oven for 20 minutes at 375 degrees.