Pancakes (Crepes) Filled With Spinach (Filling Only) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Great crepes with spinach from French cooking by Eileen Reece. Ingredients:
8 ounces fresh spinach or 8 ounces frozen spinach |
2 ounces butter |
salt |
black pepper |
grated nutmeg |
1 ounce flour |
1/2 pint hot milk |
4 ounces grated gruyere cheese |
Directions:
1. Press the cooked spinach, chop finely and toss over a medium heat for 2 or 3 minutes until dry in 1 oz butter.
2. Add the seasoning and a pinch of nutmeg.
3. In a second pan, melt the remaining butter, work in the flour, add milk, and cook until thick, stirring briskly.
4. Add the spinach and simmer for 5 minutes.
5. Remove from the heat and beat in two thirds of the cheese, correct the seasoning, put a tablespoon of filling centrally on each pancake, roll up and place in a buttered ovenproof dish.
6. Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill.
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