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Crepes Alla Parmigiana Parizzi

100 g Spinach trimmed & washed well
175 g Ricotta cheese
4 tb Parmesan, freshly grated
2 Eggs; lightly beaten
8 Crepes
100 g Italian Fontina cheese - cut into 8 strips
Salt, pepper
Grated nutmeg


Cook the spinach in its own water for 2-3 minutes, until the leaves are soft. Drain, squeeze dry and chop it. In a bowl combine it well with the Ricotta, 2 tbs of the Parmesan, the eggs, and the nutmeg, salt and pepper to taste.

Spread about 3 tbs of the mixture on each crepe, put a strip of the Fontina across the centre, and roll up the crepes to enclose the filling. Arrange them seam side down in one layer in a buttered gratin dish. Sprinkle the remaining Parmesan over the crepes and bake in the middle of a preheated oven at 220 degrees C / 425 degrees F / gas 7 for 15-20 minutes, or until they are puffed and golden.


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