Mozzarella Crespoltmi (moht-zah-rcll-ah krcs-pohl-tee-nce) are crepes stuffed with cream cheese and spinach, with a layer of mozzarella melted over the top. It makes a delicious supper dish and needs only a crisp salad as an accompaniment.
4 ‘8 oz. savoury Crepe Batter
1 tablespoon plus
1 teaspoon butter
6 oz. cream cheese
6 oz. cooked spinach, drained
2 teaspoon salt -½ teaspoon black pepper
1 egg, lightly beaten
3 oz. Parmesan cheese, grated
15 fl. oz. bechamel sauce
3 oz. Mozzarella cheese, cut into thin slices
Fry the crepes according to the instruc-tions in the basic recipe and keep them warm.
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
With the teaspoon of butter, lightly grease a large, shallow ovenproof dish and set aside.
In a medium-sized mixing bowl, com-bine the cream cheese, spinach, salt, pepper, egg and 1 ounce of the Parmesan cheese.
Spoon equal amounts of the mixture on to each crepe, spreading it out evenly with a flat-bladed knife. Carefully roll up each crepe and place them, seam side down, in the dish.
Pour over the bechamel sauce. Arrange the Mozzarella slices on top of the crepes :&™ and sprinkle over the remaining Parmesan cheese. Cut the remaining butter into small pieces and dot over the mixture. Place the dish in the oven and bake for 25 to 30 minutes or until the top is golden brown and beginning to crisp.
Remove the dish from the oven and serve at once.