Recipes Dream: Six Cheese Spinach Crespelles with Tomato Alfredo Sauce and Smoked Sausages

This delicious recipe is from my sister-in-law Mika. She based it on a dish she'd had at Olive Garden, but I have to say it was better (and cheaper) than any dish I've ever had there! My husband and kids all adored the cheesy blend of Italian flavors.

Click for printable recipe.

The ingredients:

CREPES:
3 eggs
1/2 cup milk
1/2 cup water
3 Tbs. butter, melted
3/4 cup all-purpose flour
1/2 tsp. salt

FILLING:
1 package (8-ounces) six Italian cheese blend
1 carton (15-ounces) ricotta cheese
1 package (10-ounces) frozen chopped spinach, defrosted and drained
2 eggs
1/2 cup Parmesan cheese

SAUCE:
1 pound smoked sausage, sliced and cooked until golden
1 jar (15-ounces) Alfredo sauce
1 can (29-ounces) whole tomatoes, undrained

For Crepes: (You can make the crepes early in the day and keep them wrapped in damp paper towel until assembly) Combine all ingredients in blender container; blend about 1 minute. Scrape down sides with rubber spatula, and blend about 30-seconds more. Refrigerate batter for 1 hour (we usually skip this step). To cook, heat omelet, crepe, or regular frying pan on medium-high heat just hot enough to sizzle a drop of water. Brush pan lightly with melted butter. For each crepe, pour in just enough batter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. (NOTE: We made them slightly thicker than normal crepes to make them a little heartier) If crepe has holes, add a drop or two of batter to patch. Cook until light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes.

For filling: Mix cheese blend, ricotta cheese, spinach, eggs, and Parmesan cheese. Stir well and set aside.

For sauce: Place the whole undrained can of whole tomatoes into the blender and mix until smooth. Add Alfredo sauce and blend until well combined.