Name: Spinach Crepes
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: ¾ cup (105 g) unbleached all-purpose flour; 1 tbsp sugar; 1 pinch salt; 2 eggs; 1 ¼ cups (310 ml) milk; Softened butter, for cooking; 1 onion, thinly sliced; 1 tbsp (15 g) butter; 6 cups (142 g) fresh baby spinach; 2 cups (200 g) grated cheddar cheese; 2 tbsp (30 ml) sour cream; Salt and pepper

Preparation

Crepes
- In a bowl, combine the flour, sugar and salt. Set aside.
- In another bowl, combine the eggs and half of the milk. Add the dry ingredients and whisk until smooth. Whisk in the remaining milk.
- In a lightly buttered 8-inch (20 cm) non-stick skillet, cook 8 thin crepes, one at a time, using about ¼ cup (60 ml) of batter for each and browning them on both sides. Set the crepes aside on a plate.
Filling
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, soften the onion in the butter. Add the spinach. Continue cooking for about 2 minutes or until the spinach has wilted. Season with salt and pepper. Transfer to a bowl and stir in the cheese and sour cream. Mix thoroughly.
- Spread filling on one half of each crepe and fold over twice. Place on the baking sheet. Cook for 8 to 10 minutes or until the cheese has melted.
- Serve the warm crepes with the Endive and Apple Salad.

Spinach Crepes

Categories

Ingredients

Crepes

Filling

Preparation

Crepes

Filling

Personal Note