Spinach Crepes Recipe
Summary
Ingredients
| Spinach | 1⁄2 Pound | |
| Eggs | 3 | |
| Salad oil | 1 Tablespoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Milk | 1 1⁄2 Cup (24 tbs) | |
| Butter | 2 Tablespoon | |
| Sour cream | 1 |
Directions
Clean spinach, then coarsely, chop.
In a blender or food processor, whirl spinach, eggs, and oil until smooth; add flour and whirl to blend.
Add milk and whirl until smooth; stop to scrape container sides as needed.
Set a 6- to 7-inch crepe pan or flat-bottomed frying pan over medium heat.
When hot add 1/4 teaspoon butter; spread butter over pan bottom as it melts: Add about 3 tablespoons of the spinach batter and tilt pan so batter coats pan bottom.
Cook until top looks dry (about 1 minute).
With a wide spatula, turn over and cook for 20 to 30 more seconds.
Turn out onto a flat surface.
Cover and keep hot.
Repeat with remaining batter, adding about 1/4 teaspoon butter to pan each time and stacking crepes as cooked.
Fold or roll crepes; top with sour cream.
In a blender or food processor, whirl spinach, eggs, and oil until smooth; add flour and whirl to blend.
Add milk and whirl until smooth; stop to scrape container sides as needed.
Set a 6- to 7-inch crepe pan or flat-bottomed frying pan over medium heat.
When hot add 1/4 teaspoon butter; spread butter over pan bottom as it melts: Add about 3 tablespoons of the spinach batter and tilt pan so batter coats pan bottom.
Cook until top looks dry (about 1 minute).
With a wide spatula, turn over and cook for 20 to 30 more seconds.
Turn out onto a flat surface.
Cover and keep hot.
Repeat with remaining batter, adding about 1/4 teaspoon butter to pan each time and stacking crepes as cooked.
Fold or roll crepes; top with sour cream.
Chef
