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Ricotta, Spinach, and Mushroom filled Crepe


1 1/4 cups milk
1 cup all purpose flour
1 egg
1 tsp vegetable oil
1/4 tsp baking powder
1 cup chopped fresh mushrooms ( I used Baby Bella)
1 cup chopped onions
1 teaspoon butter/margarine
3 cups frozen spinach
1 container (8 oz.) ricotta cheese
1 egg
1/2 cup grated parmesan cheese
1 cup shredded cheese (mozzarella, Italian blend, or Swiss)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 jar (24 oz.) pasta sauce (I used Classico marina sauce)
1 cup milk
1 tablespoon cornstarch
2 tablespoons butter/margarine
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded cheese (mozarella, Italian blend, or Swiss)



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