Spinach Crepe Batter
|Milk||1 1⁄4 Cup (20 tbs)|
|Spinach||1⁄4 Cup (4 tbs), pureed|
|Plain flour||1 1⁄4 Cup (20 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
Beat the eggs, then add to the milk and either beat by hand or whirl in an electric blender.
Add the pureed spinach and blend well.
Sift the flour with the salt, pepper and nutmeg and gradually add to the spinach mixture.
Add the vegetable oil and beat well.
If mixing by hand, pour the batter through a sieve.
Set aside for at least one hour.
Stir and if too thick, add a little milk and mix well.
Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frypan.
Tilt the pan to spread the batter and cook until the top is dry.
Turn and cook on the other side for about 15 seconds.