| 1. Preheat oven to 160 C. Cook or thaw spinach and squeeze dry. Season with a little salt and pepper; set aside. 2. Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside. 3. Make the crepe batter: mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps. 4. Ladle 40 ml crepe batter into heated pan. The crepe batter should lightly cover the bottom of the pan in a thin layer. Tilt pan to cover evenly. When edges of crepe turn lacy and brown and crepe is cooked through, remove crepe and stack on a plate. Continue until all the batter is used. 5. When the crepes are cooked, assemble the rolls: spoon 50 ml of ricotta cheese mixture and 20 ml spinach mixture on each crepe. Fold or roll each crepe to seal in mixture. 6. Make and cook the casserole: place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes. Bake at 160 C for 15 to 20 minutes. Serve with grated Parmesan cheese. | 
