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1
Preheat oven to 325F (160C).
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2
Cook or thaw spinach and squeeze dry.
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3
Season with a little salt and pepper; set aside.
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4
Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside.
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5
Mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps.
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6
Lightly coat a crepe pan with olive oil and heat to medium.
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7
Ladle 2 1/2 tablespoon crepe batter into heated pan.
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8
The crepe batter should lightly cover the bottom of the pan in a thin layer.
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9
Tilt pan to cover evenly.
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10
When edges of crepe turn lacy and brown and crepe is cooked through, remove crepe and stack on a plate.
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11
Continue until all the batter is used.
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12
When the crepes are cooked, assemble the rolls: spoon 2 rounded tablespoon of ricotta cheese mixture and 1 tablespoon spinach mixture on each crepe.
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13
Fold or roll each crepe to seal in mixture.
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14
Place rolled crepes in a greased rectangular casserole dish.
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15
When the pan is full, spoon marinara sauce over crepes.
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16
Bake at 325F (160C).
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17
for 15 to 20 minutes.
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18
Serve with grated Parmesan cheese.
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19
If you don't have a crepe pan, you can use a small (6-inch) non-stick frying pan.
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20
You can make your own marinara sauce, or use a prepared marinara or spaghetti sauce.
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21
Feel free to sprinkle some extra cheese on top before baking.
