Mix together the crepe ingredients until a smooth batter forms. Cook the crepes in an oiled pan and keep warm. In a covered pot, heat the frozen spinach over a medium heat for 15 minutes, stirring occasionally. Peel and finely chop the onion. Stir the chopped onions into the spinach. Remove the pot from the stove and cool briefly. In a bowl, mix together the spinach, parmesan and cottage cheese. Flavour with seasonings.
Place each crepe, one at time, over a small bowl. Place 1 tbsp. of the cottage cheese-spinach mixture in the middle of the crepe. Form a parcel by lifting the edges of the crepe over the filling and tying the top together with cooking string. Continue until all crepes are filled.
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