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Spinach Crepes
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Photo by: Courtney Monigold, Spinach Crepes
Nothing makes me more excited about the weekend than breakfast.
It’s true.
The thought of leisurely sitting at the table, drinking coffee and reading the paper just appeals to me.
A few weeks ago I showed you how to make Strawberry crepes, but for those of you who look for savory other than sweet, these are for you.
Spinach Crepes
Crepes Recipe:
Recipe derived from Allrecipes.com
Ingredients:
1 cup all purpose flour
2 eggs
¾ cup milk
¼ cup water
2 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
Filling:
Ingredients:
2 oz. cream cheese
2 tablespoons mascarpone cheese
2 tablespoons milk
¼ teaspoon freshly grated nutmeg
¼ teaspoon kosher salt
6 oz bag of spinach
Olive Oil
Salt/Pepper
Directions:
For the Crepes:
In a medium sized bowl, lightly beat the eggs with milk and water. Add flour, salt and butter and mix until combined (just until all the lumps are out). The batter will be thin.
Heat a small non-stick skillet on medium high heat (about 8in. in diameter). You need this to be small because the crepe batter is VERY thin and will spread to the end of the pan. Spray with cooking spray. Pour about ¼ cup of batter into the skillet. Spread the batter around in a circular motion. The crepe should pull away from the sides but you can help it a bit with a flexible spatula. Flip once it begins to brown. Brown the other side, and plate the crepe with filling.
For the Filling:
In a small mixing bowl, combine all ingredients (EXCEPT SPINACH) and beat on medium speed until combined.
In a skillet over medium high heat add a few tablespoons of olive oil. Add spinach and sauté until soft. Season with salt and freshly ground black pepper.
For other great recipes check out: Strawberries and Cream Crepes, Chicken Lettuce Wraps, Light and Fluffy Ricotta Pancakes
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