Finnish Spinach Crepe
|Spinach/1 lb (500 g) of fresh summer spinach||10 Ounce (248 g)|
|Butter||2 Tablespoon (30 ml)|
|Milk||375 Milliliter (1 1/2 cup)|
|Salt||1 Teaspoon (5 ml)|
|Nutmeg||1⁄4 Teaspoon (1 ml)|
|Flour||3⁄4 Cup (12 tbs) (190 ml)|
|Baking powder||1 Teaspoon (5 ml)|
|Sugar||1⁄2 Teaspoon (2 ml)|
€¢ Wash spinach in cold water. Remove very coarse part of the stems and place spinach in a microwave-safe dish.
€¢ Cover and microwave at HIGH 3 minutes. Pour into a colander to drain excess water. Set aside.
€¢ Place the butter in a microwave-safe 4-cup (1 L) dish and melt 2 minutes at HIGH.
€¢ Add the milk, beaten eggs.
€¢ Mix together in another bowl the salt, nutmeg, flour, baking powder and sugar.
€¢ When ready to bake, preheat convection section of the microwave oven to 400 °F (200 °C).
€¢ Mix together the flour and the liquid, add the spinach, mix well.
€¢ Butter an 8-inch (20 cm) pizza or quiche pan or a 9-inch (23 cm) glass or ceramic round plate. Pour the spinach mixture in. Place in the oven on a rack that is 4 to 5 inches (10 to 13 cm) high.
€¢ Reset preheated oven at 375°F (190°C) and bake crepe 40 minutes or until golden brown.