Ricotta And Spinach Stuffed Herb Crepes

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Andrea's Recipes


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1 cup unbleached all-purpose flour

1 cup plus 2 tablespoons chicken broth

3 large eggs

2 tablespoons unsalted butter, melted and cooled

1/2 tablespoon salt

1/3 cup minced fresh basil leaves

1 (14 to 16-ounce) can crushed tomatoes

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon sugar

2 tablespoons tomato paste

1/2 teaspoon dried basil

1/8 teaspoon cayenne pepper, or to taste

3/4 cup peeled, seeded, and diced fresh tomatoes

2 cups baby spinach

1/4 cup olive oil

1 garlic clove, minced

1 pound part-skim ricotta cheese

1/3 cup freshly grated Parmesan

1/4 cup minced parsley

1 to 2 tablespoons melted butter, for brushing on the crepes

2 tablespoon grated Parmesan, for sprinkling on top

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