Crepes With Spinach Recipe
Would you like to try a delicious crepes with spinach recipe? I prepare this yum crepes with spinach as a side dish every month or even more often. A good way to use up vegetable is to make some amazing crepes with spinach. This mesmerizing crepes with spinach is one of the best contribution from the french people to my kitchen. With easily procurable ingredients this crepes with spinach recipe is a must try.
Ingredients
1 cup (250 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) paprika
1/4 tsp (1 ml) ground ginger
1/2 tsp (2 ml) celery seed
3 whole eggs
1 cup (250 ml) beer
3 tbsp (45 ml) melted butter
1/2 cup (125 ml) milk
2 10 oz (284 g) packages spinach, well washed and drained
1/2 cup (125 ml) grated Parmesan cheese
1/4 cup (50 ml) olive oil
1/4 tsp (1 ml) nutmeg
1/2 cup (125 ml) grated Romano cheese
1 tbsp (15 ml) melted butter
Extra butter
Salt and pepper
Directions
Mix flour, salt, paprika, ginger and celery seed together in bowl.
Whisk in eggs until throughly blended.
Add beer and whisk again.
Stir in 3 tbsp (45 ml) melted butter.
Pass batter through medium-fine sieve (holes must be large enough for celery seed) into clean bowl.
Pour in milk and mix well.
Refrigerate 2 hours uncovered.
Remove batter from refrigerator and mix well.
If too thick, add a bit of milk.
Spread small amount of butter on crepe pan with paper towel.
Place pan over medium-high heat and when butter heats wipe off excess with paper towel.
Pour small ladle of batter on tilted crepe pan and rotate to completely coat bottom.
Allow excess batter to drip back into bowl.
Cook crepe over medium-high heat until brown €” about 1 minute.
Then using long spatula knife turn crepe over and cook other side about the same time.
After each crepe, wipe pan with lightly buttered paper towel.
Adjust heat as necessary to maintain an even temperature for all the crepes.
Set cooked crepes aside.
Steam spinach 3 minutes.
Squeeze out excess liquid by pressing with spoon.
Blend 2 minutes in food processor.
Add Parmesan cheese and blend 1 minute; season well.
Add olive oil through top in food processor while it is mixing.
Correct seasoning and add nutmeg.
Lay desired amount of crepes flat on cutting board.
Spread pureed spinach over each crepe but keep some filling for decoration.
Roll crepes and place on cookie sheet.
Sprinkle with Romano cheese and 1 tbsp (15 ml) melted butter.
Broil several minutes in oven.
Decorate crepes with reserved spinach filling.
Whisk in eggs until throughly blended.
Add beer and whisk again.
Stir in 3 tbsp (45 ml) melted butter.
Pass batter through medium-fine sieve (holes must be large enough for celery seed) into clean bowl.
Pour in milk and mix well.
Refrigerate 2 hours uncovered.
Remove batter from refrigerator and mix well.
If too thick, add a bit of milk.
Spread small amount of butter on crepe pan with paper towel.
Place pan over medium-high heat and when butter heats wipe off excess with paper towel.
Pour small ladle of batter on tilted crepe pan and rotate to completely coat bottom.
Allow excess batter to drip back into bowl.
Cook crepe over medium-high heat until brown €” about 1 minute.
Then using long spatula knife turn crepe over and cook other side about the same time.
After each crepe, wipe pan with lightly buttered paper towel.
Adjust heat as necessary to maintain an even temperature for all the crepes.
Set cooked crepes aside.
Steam spinach 3 minutes.
Squeeze out excess liquid by pressing with spoon.
Blend 2 minutes in food processor.
Add Parmesan cheese and blend 1 minute; season well.
Add olive oil through top in food processor while it is mixing.
Correct seasoning and add nutmeg.
Lay desired amount of crepes flat on cutting board.
Spread pureed spinach over each crepe but keep some filling for decoration.
Roll crepes and place on cookie sheet.
Sprinkle with Romano cheese and 1 tbsp (15 ml) melted butter.
Broil several minutes in oven.
Decorate crepes with reserved spinach filling.
