Sunday, May 16, 2010

Spinach and Feta Crepes

When one thinks of crepes one often thinks sweet no savory. Crepes are awesome!!! We offer Crepe stations at our parties. Fillings often include Crispy Prosciutto with Basil scented Ricotta, Hoison Duck, and yes Lemon scented Spinach and Feta Crepes. Don't be intimidated by making crepes. If you follow the directions below it will be a snap. Let me inspire you go go out of your comfort zone and make this fabulous dish.



3 bunches fresh spinach
1 onion, finely chopped
feta cheese, crumbled
1/2 cup grated Parmesan cheese
1 carton ricotta cheese
1/2 teaspoon ground nutmeg
1 lemon
freshly ground black pepper
1 egg, lightly beaten


125 g all-purpose flour
1 pinch salt
2 eggs
1 1/4 cups milk
3 teaspoons butter, melted
oil (for frying)


Cook Spinach then drain and pat with towels. Take moisture away.
Add finely chopped onion, the Feta, Parmesan,juice of 1/2 Lemon, Ricotta Cheese, Nutmeg and S and P

Sift flour and salt into a bowl. Add eggs and a little milk. Beat well. Add the remaining milk and lastly the melted butter. Heat oil in crepe pan (or use spray).
Pour about 3-4 tablespoons of crepe mixture into pan- enough to cover the base of the pan thinly and evenly.
Cook over high heat for about 1 minute until mixture looks as though it is setting on the top and the underneath is lightly browned. Turn crepe over and cook the other side for about 1/2 a minute. Remove from pan and place on piece of waxed paper.
Place wax paper between crepes as you remove each one from the pan.

Place even amounts of Spinach mixture in the center of each crepe. Fold crepe , place in Pyrex dish ( sprayed with non stick spray) and cook at 350 degrees for 15 minutes. Feel free to add lemon garlic and oregano scented chicken to this dish.

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