Serve bright spinach crepes with butter or sour cream, or roll around a favorite savory filling.
1/2 pound spinach, well washed
1 tablespoon salad oil
1 cup all-purpose flour
1 1/2 cups milk
About 2 tablespoons butter or margarine
Sour cream (optional)
Cut off and discard spinach roots and thick stems. Coarsely chop spinach. In a blender or food processor, whirl spinach, eggs, and oil until smooth; add flour and blend. Mix in milk; scrape container sides as needed.
Set a 6- to 7-inch crepe pan or other pan with sloping sides over mediumlow to medium heat. When hot, add 1/4 teaspoon butter to pan and spread over bottom. Add about 3 tablespoons spinach batter and tilt pan until batter coats pan bottom. Cook until top looks dry, about 1 minute. With a wide spatula, turn crepe over and cook 20 to 30 seconds more. Turn out onto a flat surface. Cover and keep hot. Repeat process; stack crepes as cooked.
Serve crepes folded or rolled; top with butter or sour cream. Makes about 16, enough for 5 or 6 servings.
Photo: Crepes, brightly colored and flavored by fresh spinach, are good plain or filled
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|Date:||Jan 1, 1985|
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