Ingredients

Instructions

  1. To prepare the filling:
  2. In a large bowl, combine the ricotta or tofu, spinach, onion, egg, salt, black pepper, and nutmeg.
  3. To prepare the sauce:
  4. Melt the butter in a heavy medium size saucepan over moderate heat.
  5. Add the flour, and cook, stirring constantly, until bubbly-2 to 3 minutes.
  6. Slowly blend in the milk and bring to a boil, stirring constantly.
  7. Reduce the heat to low and simmer, still stirring, for 3 to 4 minutes or until thickened and smooth.
  8. Remove from the heat and stir in the cheese, white pepper, and mace.
  9. One at a time, place each crepe with the most attractive side facedown, so that it will be on the outside when rolled.
  10. Spoon 3 to 4 tbls.
  11. of filling down the center, then fold the sides over.
  12. The crepe should be snugly filled, but not so stuffed that the filling spills out at the ends.
  13. Preheat the oven to 350*F.
  14. Lay the crepes seam side down, just touching one another, in a lightly greased, 13"x9"x2" baking dish.
  15. Pour the sauce over all; top with the Parmesan cheese.
  16. At this point, the crepes can be stored.
  17. refrigerate in the baking dish, tightly covered, for up to 24 hours.
  18. (From the refrigerator, preheat the oven to 400*F. Bake, covered, for 15 to 20 minutes. Uncover and proceed baking for 30 to 40 minutes, as stated below) Freeze in the labeled, tightly covered dish for up to 1 month at 0*F (From freezer,Preheat the oven to 400*F. Do not thaw the crepes. Bake, uncovered, for 1 to 1 1/4 hours or until the crepes are heated through and the sauce is simmering. Brown and serve as states below).
  19. Bake the crepes, uncovered, for 30 to 40 minutes or until the sauce is bubbling.
  20. run them under the broiler until browned-2 to 3 minutes.
  21. Accompany with a salad of sliced tomatoes and red onions with a creamy vinaigrette.
  22. Enjoy!
  23. Serves 6.