Preparation / Directions:
To prepare the batter for 10 crepes place flour, milk, vegetable oil, egg, 1 egg white and 1/3 of the spinach in an electric blender or food processor. Blend 10 to 20 seconds. Cover and refrigerate the batter for 2 hours. Cover and refrigerate remaining spinach. Lightly grease a 7 inch skillet and set over moderate heat 30 seconds. Pour in 3 tablespoons of batter, rotating the pan to spread it evenly. Cook the crepe until the edges are brown, then with a spatula gently loosen and turn over. Cook 10 seconds longer or until it is light brown on underside. Transfer to large plate. Cook remaining batter in same way (you may need to lightly grease skillet a few times), stacking the crepes as they are done. (Note: Here you may refrigerate or freeze the crepes for later use.) Heat oven to 350 degrees. In small skillet heat olive oil over medium heat for 30 seconds. Add onion, garlic and mushrooms. Saute, uncovered, for 5 minutes, then transfer to a medium size bowl. Combine with the remaining spinach, the remaining egg whit and the ricotta cheese, parmesan cheese, nutmeg and pepper. To assemble spoon a scant 1/4 cup of the filling down the center of each crepe, then roll it up. Place the crepes seam side down, side by side, in a lightly greased 13 x 9 x 2 inch baking pan; bake, uncovered, for 20 minutes. Meanwhile, in a medium size saucepan simmer the tomatoes, margarine and basil over moderate heat for 20 minutes or until thickened. Just before serving spoon the sauce over the crepes.
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