Sweet And Savory Spinach Crepes Recipe 425 Food

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.

SWEET AND SAVORY SPINACH CREPES RECIPE - (4.2/5)

Steps:

• For the Crepe: Sift the flour with the sugar and salt. Beat the eggs with the milk and water add to the batter alternately with the melted butter. Wisk the batter and let the batter stand while preparing the filling. For the Filling: Prepare the barley as directed and drain. Heat a large frying pan with the tablespoon of butter. Add the frozen spinach to cook down. When the spinach is defrosted and warm; add the dates, raisins, diced apples, barley and seasonings. Heat through until all is warm then you may turn the heat off and set aside. Heat a crepe sized frying pan with a tablespoon of butter. Do not let the butter burn or over heat. Ladle the crepe batter into the pan and swirl around. When the batter is set and the crepe is firm, gently loosen the edges and flip to finish cooking. Fill the finished crepe lengthwise with the spinach filling and the sour cream and fold over. Sprinkle with the powdered sugar and drizzle with the honey.

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.