Creme Of Spinach Crepes
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
53
Sourness
42
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 cups
Milk3 tsps
Flour1
Salt450 g
Spinach (frozen chopped)2 cloves
Garlic (minced)1 small
Onion (sliced)3 tbsps
Butter1 cup
Half-And-HalfDirections:
1
For the batter: Put half of the milk into a mixing bowl, along with the flour, salt and egg yolks, and mix at medium speed until smooth
2
Slowly pour the remaining milk into the mixture and keep mixing at a low speed
3
Slowly add the melted butter and mix at medium speed
4
Warm your frying pan
5
Take a paper towel, dip it in soft butter and wipe the bottom of the frying pan so it is lightly coated
6
Depending on your pan size, pour a paper-thin layer to cover the pan and move it around
7
Fry until the crepe slides around the pan and flip
8
Cook until golden brown spots appear
9
Repeat with the remaining batter
10
For the filling: Put a little water at the bottom of a medium pot
11
Add the spinach, garlic, onion, butter and salt to taste and cook about 20 minutes, stirring constantly
12
In a separate container, mix the half-and-half and flour until smooth
13
Pour slowly into the spinach and stir it in
14
Cook for 15 to 20 minutes
15
Put some creme of spinach into a crepe and any steamed veggies you would like, such as broccoli, zucchini or bell pepper
16
Fold the crepe over on itself a couple times and top it with Parmesan and roasted red peppers