Recipe courtesy of Zbigniew Chojnacki
Save Recipe Print
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
20 crepes
Level:
Easy

Ingredients

Crepe Batter:
Creme of Spinach Filling:

Directions

For the batter: Put half of the milk into a mixing bowl, along with the flour, salt and egg yolks, and mix at medium speed until smooth. Slowly pour the remaining milk into the mixture and keep mixing at a low speed. Slowly add the melted butter and mix at medium speed. 

Warm your frying pan. Take a paper towel, dip it in soft butter and wipe the bottom of the frying pan so it is lightly coated. Depending on your pan size, pour a paper-thin layer to cover the pan and move it around. Fry until the crepe slides around the pan and flip. Cook until golden brown spots appear. Repeat with the remaining batter. 

For the filling: Put a little water at the bottom of a medium pot. Add the spinach, garlic, onion, butter and salt to taste and cook about 20 minutes, stirring constantly. 

In a separate container, mix the half-and-half and flour until smooth. Pour slowly into the spinach and stir it in. Cook for 15 to 20 minutes. 

Put some creme of spinach into a crepe and any steamed veggies you would like, such as broccoli, zucchini or bell pepper. Fold the crepe over on itself a couple times and top it with Parmesan and roasted red peppers.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Creme de la Crepe

Recipe courtesy of Food Network Kitchen

Creme de la Crepe

Recipe courtesy of Food Network Kitchen

Sauteed Spinach Crepe Filling

Recipe courtesy of Food Network Kitchen

Crepes Stuffed with Fresh Fruit, Maple Syrup, and Creme Anglaise

Recipe courtesy of Auberge La Goeliche

Crepes with Smoked Salmon, Ricotta, Red Onion and Capers with Lemon Creme Fraiche

Recipe courtesy of Bobby Flay

Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Pear and Pancetta Salad

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories