Ricotta Spinach and Mushroom Filled Crepe

Ingredients

• FOR THE CREPES:
• 1-¼ cup Milk
• 1 cup All-purpose Flour
• 1 whole Egg
• 1 teaspoon Vegetable Oil
• ¼ teaspoons Baking Powder
• FOR THE FILLING:
• 1 teaspoon Butter Or Margarine
• 1 cup Chopped Onions
• 1 cup Chopped Fresh Mushrooms
• 3 cups Frozen Spinach
• 8 ounces, weight Ricotta Cheese
• 1 whole Egg
• ½ cups Grated Parmesan Cheese
• 1 cup Shredded Cheese (Mozzarella, Italian Blend, Or Swiss)
• 2 Tablespoons Chopped Fresh Basil
• 2 Tablespoons Chopped Fresh Thyme
• 2 Tablespoons Chopped Fresh Oregano
• 1-½ teaspoon Chopped Fresh Rosemary
• ½ teaspoons Salt
• ¼ teaspoons Black Pepper
• FOR THE RED SAUCE:
• 1 jar (24 Oz. Size) Pasta Sauce (I Used Classico Marinara Sauce)
• FOR THE WHITE SAUCE:
• 1 cup Milk
• 1 Tablespoon Cornstarch
• 2 Tablespoons Butter Or Margarine
• ¼ teaspoons Salt
• ⅛ teaspoons Black Pepper
• ½ cups Shredded Cheese (Mozzarella, Italian Blend, Or Swiss)

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