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Spinach crepes.

Spinach Crepes

Serve bright spinach crepes with butter or sour cream, or roll around a favorite savory filling.

1/2 pound spinach, well washed

3 eggs

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
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Jan 1, 1985
Words:202
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