Mix together the crepe ingredients until the batter is smooth and free of lumps. Spread a thin portions of the batter into a heated greased pan. After a few minutes flip the pancake and cook the second side until golden brown. Keep the cooked pancakes 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 allow to cool. In a bowl, mix together the cooled 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 pancake. Form a parcel by lifting the edges of the crepe over the filling and tieing the top together with cooking string. Continue until all crepes are filled.
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