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Spinach Crepes

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Ingredients
  Spinach 1⁄2 Pound
  Eggs 3
  Salad oil 1 Tablespoon
  All purpose flour 1 Cup (16 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Butter 2 Tablespoon
  Sour cream 1
Directions

Clean spinach, then coarsely, chop.
In a blender or food processor, whirl spinach, eggs, and oil until smooth; add flour and whirl to blend.
Add milk and whirl until smooth; stop to scrape container sides as needed.
Set a 6- to 7-inch crepe pan or flat-bottomed frying pan over medium heat.
When hot add 1/4 teaspoon butter; spread butter over pan bottom as it melts: Add about 3 tablespoons of the spinach batter and tilt pan so batter coats pan bottom.
Cook until top looks dry (about 1 minute).
With a wide spatula, turn over and cook for 20 to 30 more seconds.
Turn out onto a flat surface.
Cover and keep hot.
Repeat with remaining batter, adding about 1/4 teaspoon butter to pan each time and stacking crepes as cooked.
Fold or roll crepes; top with sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Spinach

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