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Submitted by Devora Benayon
If you want them for a meal or as a dessert, this delicious recipe would be the best choice!
This is by far our family’s favorite supper. I’m sure you will enjoy it as much as we do! (This crepe also happens to be suitable for Pesach and can be filled with dairy or meat fillings of your choice). Yields 17 crepes.
6 eggs
6 tablespoons of potato starch
1 teaspoon of salt
3/4 cup of water
1 small onion, chopped
1 teaspoon of salt
1 bag (24 oz) of Bodek Premium Chopped Spinach
16 oz. of cottage cheese
2 cans (14.5 oz. each) of Hunts Whole Peeled Plum Tomatoes
1 tablespoon of olive oil
1 teaspoon of salt
1/4 teaspoon of sugar
Shredded mozzarella cheese
Mix all ingredients in a blender till all is well combined.
Place a small saucepan on the fire. Grease it with a little butter. When it gets to medium heat, add 3 tablespoons of the batter. Fry one side of the crepe till you can flip it. Fry the other side till you see the edges coming up. Repeat with the remaining batter.
Fry the onion a bit, then add the spinach and salt. Turn off the fire and add the cottage cheese.
Blend the cans of tomato. Put it into a pot and mix in oil, salt, and sugar. Let it cook till it starts to thicken.
Fill crepes with the filling, and top them with sauce and mozzarella cheese.
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