1 pkg. frozen spinach, chopped
1 lb. Ricotta cheese
2 eggs
3/4 c. grated Parmesan cheese
1/2 tsp. crushed basil
Pepper to taste
1 c. Mozzarella cheese

CREPES:

3/4 c. flour
2 eggs
2/3 c. milk
1/3 c. milk
1/3 c. water
1/2 tsp. baking powder
1 tbsp. sugar

Blend crepe ingredients well and set aside. It should be the consistency of thick cream. Cook and drain spinach well. Combine filling ingredients. Pour 1/4 cup of crepe batter into a lightly greased Teflon pan heated to 350 degrees. Distribute butter evenly. Cook until just able to turn. Remove from pan into 9 inch round pie plates. Layer with spinach filling. Repeat until ingredients are all used. Top layer should be a crepe. Cover with Mozzarella cheese. Bake at 350 degrees for 30 minutes, covered.