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For the crepes: In a blender or with a hand mixer, combine all ingredients.
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Blend until smooth.
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Heat a medium sized nonstick skillet with flared sides over medium-high heat.
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Remove from heat.
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Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet.
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Dont worry if it is not a perfect circle.
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They will taste just the same.
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Return to heat.
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Cook about 1 minute or until light brown.
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Flip crepe with a spatula and cook the other side for about 30 seconds.
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Cool crepe on paper towels.
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Repeat with remaining batter.
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For the filling: Heat a nonstick skillet on medium-high and add butter.
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Once butter is melted, add onions and mushrooms.
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Saute until onions are a light golden brown and mushrooms are soft.
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Set aside.
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In a microwaveable container, place the frozen spinach and place in microwave for 2-3 minutes until fully defrosted.
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Let it cool off.
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Once it is cooled off, using a paper towel or a colander, squeeze out as much water as possible from the spinach.
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In a medium-sized bowl, put in the ricotta, egg, Parmesan cheese, and shredded cheese.
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Mix well.
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Then add the onions, mushroom, and spinach and mix again.
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Next add the basil, thyme, oregano, rosemary, salt and pepper.
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Mix until everything is well blended.
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Take a crepe and fill the middle with about 3 tablespoons of the filling.
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Roll up the crepe like a tube and place in a 9 x 13 glass Pyrex dish.
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Repeat with the remaining crepes.
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For the red sauce: Set oven for 350 degrees F. Once all filled crepes are in the dish, pour the pasta sauce over the crepes.
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With the back of a large spoon, spread the sauce evenly over all the crepes.
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Place uncovered dish in oven and bake for 20-30 minutes or until the sauce starts to bubble.
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For the cheesy white sauce: While the crepes are baking, in a small saucepan, combine milk and cornstarch and stir until dissolved.
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Add butter or margarine, salt and pepper.
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Bring to a boil, then simmer on medium heat for 1 minute stirring constantly.
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Slowly add shredded cheese and whisk until all cheese is melted and sauce is smooth.
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Then remove from heat, cover and set aside.
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Once crepes are done baking, serve on a plate and pour a little (or a lot) white sauce over the crepes.
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You can add some fresh crushed black pepper or grated Parmesan on top.
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Voila, done.
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Enjoy!
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Note: If you want to use dried herbs, just remember 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
