Mana's Spinach Ricotta Roll
Spinach and ricotta seasoned with parmesan rolled inside crêpes then baked with a savory marinara sauce. Italian flavor with a French twist.
Preheat oven to 325℉ (160℃).
Cook or thaw spinach and squeeze dry. Season with a little salt and pepper; set aside.
Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside.
Mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps.
Lightly coat a crepe pan with olive oil and heat to medium.
Ladle 2½ tablespoon crepe batter into heated pan. The crepe batter should lightly cover the bottom of the pan in a thin layer. Tilt pan to cover evenly.
When edges of crepe turn lacy and brown and crepe is cooked through, remove crepe and stack on a plate. Continue until all the batter is used.
When the crepes are cooked, assemble the rolls: spoon 2 rounded tablespoon of ricotta cheese mixture and 1 tablespoon spinach mixture on each crepe.
Fold or roll each crepe to seal in mixture. Place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes.
Bake at 325℉ (160℃). for 15 to 20 minutes. Serve with grated Parmesan cheese.
If you don't have a crepe pan, you can use a small (6-inch) non-stick frying pan. You can make your own marinara sauce, or use a prepared marinara or spaghetti sauce.
Feel free to sprinkle some extra cheese on top before baking.