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Spinach and Brie Crepes with an Artichoke Cream Sauce Recipe

Spinach and Brie Crepes with an Artichoke Cream Sauce Recipe

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Spinach and Brie Crepes with an Artichoke Cream Sauce

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Ingredients:

Serving

2 tbsp olive oil
2 tsp minced garlic
2 (10-oz) bags fresh spinach, well washed , tough stems removed
salt and freshly ground white pepper
12 basic crepes , recipe follows
3/4 lb brie , cut into 1/4-inch slices
1 recipe artichoke cream sauce, warm, recipe follows
butter , for greasing baking dish
chopped fresh soft herbs , such as parsley , chives , and tarragon, for garnish
essence, for garnish , recipe follows
1 cup all-purpose flour
3 large eggs, beaten
1 1/2 cups whole milk
1/4 tsp salt
4 tbsp melted unsalted butter
2 boiled artichokes
1 tbsp olive or vegetable oil
1/4 cup chopped yellow onions
1/4 cup chopped parsnips
1/4 cup chopped celery
1/4 cup chopped leeks (white part only )
1 tsp chopped garlic
1 cup white wine
2 cups heavy cream
3/4 tsp salt
1/8 tsp freshly ground white pepper
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

In a large skillet, heat the olive oil. Add the garlic and spinach and stir gently to combine. Cover the skillet and cook, stirring occasionally, until the spinach is wilted, 1 to 2 minutes. Season with salt and freshly ground white pepper to taste. Remove from the heat and tilt the pan to remove any excess liquid, pressing gently on the spinach with the back of a spoon or a spatula to help release any excess moisture.
Preheat the oven to 400 degrees F.
Arrange the crepes on a clean work surface. Divide the wilted spinach evenly among the crepes, then divide the brie evenly on top of the spinach. Spoon over 1 tablespoon of the sauce. Roll each crepe up to form a cylinder shape. Transfer the crepes to a buttered baking dish just large enough to hold the crepes in 1 layer, top with the rest of the sauce and more brie. Bake until crepes and spinach are heated through and cheese is melted, about 10 minutes. Garnish with herbs and Essence.
Basic Crepes:
Whisk together the flour, eggs, milk, salt, and 3 tablespoons of the butter to form a smooth, thin batter. Refrigerate for at least 30 minutes before proceeding.
Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 2 ounces of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
Yield: 12 (6-inch) crepes
Artichoke cream sauce:
Remove the large outer leaves from the artichokes and discard the spiky inner leaves. Scrape the hairy choke from the hearts and discard. Dice the hearts and set aside.
Heat the oil in a medium, heavy pot over medium-high heat. Add the onions, parsnips, celery and leeks, and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine, and cook, stirring, until the wine is almost all evaporated, about 3 minutes. Add the cream, artichokes, salt, and pepper, and simmer for 5 minutes.
Yield: 2 cups sauce
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	672.91 Kcal (2817 kJ)
Calories from fat	424.33 Kcal
		% Daily Value*
Total Fat	47.15g	73%
Cholesterol	226.07mg	75%
Sodium	3230.23mg	135%
Potassium	674.35mg	14%
Total Carbs	35.9g	12%
Sugars	4.96g	20%
Dietary Fiber	7.4g	30%
Protein	23.14g	46%
Vitamin C	9.1mg	15%
Vitamin A	0.2mg	6%
Iron	3.9mg	22%
Calcium	294.4mg	29%

Amount Per 100 g
Calories	195.2 Kcal (817 kJ)
Calories from fat	123.09 Kcal
		% Daily Value*
Total Fat	13.68g	73%
Cholesterol	65.58mg	75%
Sodium	937.06mg	135%
Potassium	195.62mg	14%
Total Carbs	10.41g	12%
Sugars	1.44g	20%
Dietary Fiber	2.15g	30%
Protein	6.71g	46%
Vitamin C	2.6mg	15%
Iron	1.1mg	22%
Calcium	85.4mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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