Sunday, April 20, 2008

Feta Spinach Crepes

From Karin at RecipeZaar

2-3 bunches spinach
1 onion, finely chopped
feta cheese, crumbled (as much as you like)
1/2 cup grated romano cheese or parmesan cheese
1 carton ricotta cheese, small carton
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper
1 egg, lightly beaten

tomato sauce to top

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ tsp salt
2 Tbsp butter (melted)


Wash spinach and remove stalks. Cook the spinach in a pan until the spinach is limp. Drain well and squeeze as much liquid from cooked spinach as you can. Chop roughly. Add finely chopped onion, the Feta, Parmesan and Ricotta Cheese. Mix well. Add ground nutmeg, salt and pepper. Add lightly beaten egg. Set aside and set oven for 350 degrees.

To make the crepes: Sift flour and salt into a bowl. Add eggs, milk and water. Beat well. Add the melted butter.

Heat a little butter in crepe pan (or use spray). Pour about 3-4 tablespoons of crepe mixture into pan working in an outward spiral so as to cover the base of the pan thinly and evenly. Pick up and rotate the pan to roll the mixture evenly over the pan if needed. Cook over high heat for about 1 minute until mixture looks as though it is setting on the top and the underneath is lightly browned. Turn crepe over and cook the other side for about 1/2 a minute.

Remove each from pan when cooked and place on piece of waxed paper under a pot lid to keep warm until you are ready for them.

Place even amounts of Spinach mixture in the centre of each crepe and place in a bake dish. Once all crepes are filled and in the bake dish, top with 1/2- 1 cup tomato sauce and bake for 5-10 minutes (enough for egg in the spinach mixture to cook).

Cooked, diced chicken and/ or pine nuts can also be added to the Spinach mixture.

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