Creme of Spinach Crepes
- 2 cups milk
- 1 3/4 cups flour, sifted
- 1/4 teaspoon salt
- 3 egg yolks
- 6 tablespoons melted butter, plus more softened butter for pan
CREME OF SPINACH FILLING:
- 1 pound frozen chopped spinach
- 2 cloves garlic, minced
- 1 small onion, sliced
- 3 tablespoons butter
- 1/4 cup half-and-half
- 3 teaspoons flour
- Steamed vegetables, for serving, optional
- Grated Parmesan, for topping
- Roasted red peppers, sliced, for topping
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. Slowly pour the remaining milk into the mixture and keep mixing at a low speed. Slowly add the melted butter and mix at medium speed.
Warm your frying pan. Take a paper towel, dip it in soft butter and wipe the bottom of the frying pan so it is lightly coated. Depending on your pan size, pour a paper-thin layer to cover the pan and move it around. Fry until the crepe slides around the pan and flip. Cook until golden brown spots appear. Repeat with the remaining batter.
For the filling: Put a little water at the bottom of a medium pot. Add the spinach, garlic, onion, butter and salt to taste and cook about 20 minutes, stirring constantly.
In a separate container, mix the half-and-half and flour until smooth. Pour slowly into the spinach and stir it in. Cook for 15 to 20 minutes.
Put some creme of spinach into a crepe and any steamed veggies you would like, such as broccoli, zucchini or bell pepper. Fold the crepe over on itself a couple times and top it with Parmesan and roasted red peppers.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.