Spinach And Cheddar Crepes Recipe
Ingredients
| Frozen spinach | 4 Ounce | |
| Cheddar cheese | 1 Cup (16 tbs), grated | |
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Egg | 1 | |
| Milk | 1 1⁄4 Cup (20 tbs) | |
| Oil | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 455 Calories from Fat 268
% Daily Value*
Total Fat 30 g46.7%
Saturated Fat 11.3 g56.4%
Trans Fat 0 g
Cholesterol 98 mg32.7%
Sodium 534.7 mg22.3%
Total Carbohydrates 29 g9.8%
Dietary Fiber 1.7 g6.7%
Sugars 4.3 g
Protein 17 g34.3%
Vitamin A 76.4% Vitamin C 2.6%
Calcium 38.9% Iron 13.8%
*Based on a 2000 Calorie diet
Directions
Chop finely.
Add half the cheese to the spinach.
Keep warm.
Sift the flour into a mixing bowl.
Add the salt, egg and half the milk.
Beat together until well blended, then beat in the remaining milk and 1 tablespoon of the oil.
Heat a little of the remaining oil in a crepe pan.
Pour in about one-quarter of the batter and tip to cover the pan.
Cook for about 1 minute, then turn and cook the other side for about 30 seconds.
Slide the crepe out of the pan.
Keep hot while you cook the remaining crepes in the same way.
Spread the spinach mixture over the crepes and roll them up.
Place in a greased ovenproof dish, sprinkle with the remaining cheese and brown quickly under the broiler.
Serve hot.
Chef
