Spinach and Cheese Crepes

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    Spinach and Cheese Crepes

    Spinach and Cheese Crepes

    (10)
    55min


    8 people made this

    Crepes are so versatile - you can fill them with a whole range of fillings. These ones are filled with spinach and parmesan cheese.

    Ingredients
    Serves: 4 

    • Crepes
    • 1 cup (125g) flour
    • 1 cup (250ml) milk
    • 2 eggs
    • 1 pinch salt, to taste
    • 30g butter or margarine
    • Filling
    • 30g butter or margarine
    • 40g flour
    • 2 cups (500ml) milk
    • 1 teaspoon powdered stock (or a stock cube)
    • 2 eggs
    • 100g parmesan, grated
    • 300g frozen spinach, thawed
    • 1 pinch salt, to taste
    • 1 pinch freshly ground pepper, to taste
    • 1 pinch nutmeg, to taste
    • 1 egg yolk
    • 150g thickened cream

    Directions
    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Crepes: Stir in a bowl flour, milk, eggs and salt to a thin batter.
    2. Heat the butter in a frying pan over medium-high level. Pour in a few tablespoons of batter and swirl the pan quickly so that the batter is spread as evenly and thinly as possible.
    3. Fry the crepes on both sides until golden then set aside. The batter should be enough for 8 pancakes about 18 cm diameter.
    4. Filling: Heat butter in a frying pan and braise the flour lightly. Add the milk stirring and bring to the boil.
    5. Add the stock, eggs and half of the parmesan. Add the thawed spinach and season with salt, pepper and nutmeg.
    6. Grease a casserole dish then spread some filling on the first crepe. Roll the crepe up and place in the casserole dish. Do with same with the remaining crepes.
    7. Stir together the egg yolks, cream and the rest of the parmesan then pour over the crepes.
    8. Place into the oven and bake for 25 minutes at 225 degrees C.
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    Reviews and Ratings
    Global Ratings:
    (10)

    Reviews in English (1)

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    3

    Being in the US I had some issues finding the creme fresh. I made some by adding 1 TBL of buttermilk to 1 cup of heavy cream left it sitting in the oven all day. These were yummy and it was fun. My meat loving husband thought they were great.  -  18 Mar 2013  (Review from Allrecipes UK & Ireland)

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