Crepes With Spinach And Cheese Filling Food

SAVORY MUSHROOM, SPINACH & CHEESE CREPES

Steps:

• Make crepes if using homemade & set aside.
• Preheat oven to 350°F.
• Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
• Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
• Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
• Uncover & add the goat cheese, stirring until melted.
• Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
• Cover pan with foil and heat until cheese melts, about 15 minutes.
• Serve warm.

CREPES WITH SPINACH AND CHEESE FILLING

Steps:

• Prepare the spinach first. In a large pan heat up 1 tablespoon of oil, add the garlic and fry for 30 seconds. Add the spinach and fry over a high heat for about a minute, stirring all the time, until the spinach has wilted. Remove from the heat before it starts releasing water. Set aside to cool.
• Meanwhile make the crepes. In a large bowl combine the flour with the salt and stir using a whisk. Add the egg and oil and start gradually pouring in the milk whisking all the time until all the ingredients have been incorporated and the mixture is silky smooth. Set aside for 5 minutes.
• Heat up a pancake pan (large or small), grease with a little oil (I used a piece of paper towel to do this) and ladle the crepes batter onto the pan in a circular motion swirling the pan to ensure the batter covers the entire surface. Cook over a medium heat for about 2 minutes on one side and a minute on the other, until the crepe is lightly browned. Stack ready crepes on a large plate.
• To make the filling puree the spinach mixture (once cooled) along with the cottage cheese, cheddar cheese and onion granules until smooth (or puree the spinach then stir in the cheeses for more texture). Season to taste and make the crepes.

SPINACH CHICKEN CREPES

Steps:

• For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour., Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. , In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat., Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.

CREPES WITH SPINACH, BACON AND MUSHROOM FILLING

Steps:

• Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
• In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
• In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
• Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

SAVORY CREPES WITH SPINACH AND CHEESE

Steps:

• Heat oven to 350ºF.
• Combine egg, spinach, ricotta, Parmesan and 1/2 cup mozzarella.
• Spoon about 2 Tbsp. spinach mixture down centre of each crêpe; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with pasta sauce and remaining mozzarella. Cover.
• Bake 35 min. or until heated through, uncovering for the last 5 min.

SPINACH AND CHEESE CREPES

Steps:

• CREPES: Cook spinach according to package directions. Rinse with cold water and dry well, Chop and reserve.
• Combine all ingredients for crepes in food processor, blender or bowl. (all but cheese) Mix until you have a smooth thin batter. Cover and let rest for 30 minutes. Add reserved spinach. Purée until blended.
• Heat a 10-inch nonstick skillet or crepe pan over medium heat. Brush pan lightly with butter.
• Add 1/2 cup batter to pan. Swirl batter to cover pan. Cook until bottom browns, 2-3 minutes, and turn crepe over to cook other side. Flip out onto clean tea towel. Repeat until all batter is used. You should have 8-10 crepes. The first crepe usually does not come out right, so do not worry.
• Crepes can be frozen at this point, Layer them between wax paper for easy removal, wrap well with plastic wrap, and keep in freezer bag. Just remove as many as needed. Let defrost on counter 25 minutes, and follow directions for assembly.
• ASSEMBLY: Place crepe on clean flat surface. Fold in half. Sprinkle about 2-3 tablespoons cheese over crepe. Fold in half again. Continue with all crepes being used.
• Melt 1 tablespoon butter in large skillet over medium heat, add crepes. Cook 2-3 minutes per side or until browned and cheese has melted. Serve immediately.

CREME OF SPINACH CREPES

Steps:

• 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.

SPINACH AND FETA CREPES

Steps:

• Wash spinach and remove stalks.
• Place in bowl and microwave for a very short time- divide the spinach leaves into 2-3 bunches, cover and cook a bunch at a time.
• Spinach should be limp.
• Drain well- squeeze as much liquid from cooked spinach as you can.
• Chop roughly.
• Add finely chopped onion, the Feta, Romano and Ricotta Cheese.
• Mix well.
• Add ground nutmeg, salt and pepper.
• Add lightly beaten egg.
• Set aside.
• CREPES-----------------.
• Method: Sift flour and salt into a bowl.
• Add eggs and a little milk.
• Beat well.
• Add the remaining milk and lastly the melted butter.
• Heat oil in crepe pan (or use spray).
• Pour about 3-4 tablespoons of crepe mixture into pan- enough to cover the base of the pan thinly and evenly.
• Cook over high heat for about 1 minute until mixture looks as though it is setting on the top and the underneath is lightly browned.
• Turn crere over and cook the other side for about 1/2 a minute.
• Remove from pan and place on piece of waxed paper.
• Continue until all the crepe mixture is used up.
• This recipe should yield approx.
• 12 crepes.
• Place wax paper between crepes as you remove each one from the pan.
• ASSEMBLE THE CREPES------------.
• Place even amounts of Spinach mixture in the centre of each crepe.
• Fold crepe into a'parcel' and place in lightly greased baking dish.
• I usually have enough mixture for 8 crepes.
• Over the crepes spoon some Italian Tomato Sauce (easy to make)- onions, garlic, canned tomatoes, basil, oregano, salt and pepper.
• And then sprinkle lots of grated mozarella cheese!
• Place in moderate oven about 15-20 minutes.
• This recipe may seem fidley to some or alot of work but it's not really- believe me.
• The recipe is always nicer a day old and re-heated.
• Typing the recipe out has got my salivary glands going- I think I'll have to make it soon again.
• Cooked, diced chicken can also be added to the Spinach mixture.

PANCAKES (CREPES) FILLED WITH SPINACH (FILLING ONLY)

Steps:

• Press the cooked spinach, chop finely and toss over a medium heat for 2 or 3 minutes until dry in 1 oz butter.
• Add the seasoning and a pinch of nutmeg.
• In a second pan, melt the remaining butter, work in the flour, add milk, and cook until thick, stirring briskly.
• Add the spinach and simmer for 5 minutes.
• Remove from the heat and beat in two thirds of the cheese, correct the seasoning, put a tablespoon of filling centrally on each pancake, roll up and place in a buttered ovenproof dish.
• Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill.

CHICKEN SPINACH CREPES FILLING

Steps:

• cook chicken breasts in boling water.
• when done, take out and shred.
• Put heat oil in pan on low, add garlic and saute alittle. Wash spinach and add with chicken, chopped tomatoes, sour cream, salt, mix and cover. Simmer until tomatoes soften up and spinach wilts.
• Add alfredo sauce (I used ready-made) to bottom of pan. Fill crepe and place on top of sauce. Make one layer and put more sauce on top. Sprinkle cheese on top and put in 450 oven for 12 minutes.

FLORENTINE CHEESE CRêPES

Steps:

• Combine 1/2 cup flour and salt in medium bowl. Add eggs, melted butter and 1/2 cup milk; whisk until blended. Let stand 30 min.
• Spray heavy 8-inch skillet with cooking spray; heat on medium heat. Pour 2 Tbsp. batter into skillet; tilt skillet to evenly cover bottom of skillet with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula around edge of crêpe to loosen from skillet; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make 7 additional crêpes.
• Heat oven to 350°F. Melt 1/4 cup butter in medium saucepan on low heat. Stir in remaining flour. Cook and stir 2 min. or until bubbly. Gradually stir in remaining milk until blended. Bring to boil on medium heat, stirring constantly. Cook on medium-low heat 2 to 3 min. or until thickened, stirring constantly. Add Parmesan; mix well.
• Combine spinach and Swiss cheese in medium bowl. Add 1 cup cream cheese sauce; mix well. Spoon about 1/4 cup spinach mixture down center of each crêpe; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese sauce. Sprinkle with paprika.
• Bake 25 to 30 min. or until heated through.