Fill these crepes with your favorite savory filling or sauce.
Preparation Time: 10 mins
Cooking Time: 15 mins
Extra Time: 2 hrs
(for batter to stand)
Yield: 12 x crepes (2 crepes per serving)
Remove spinach stems. Wash spinach leaves but do not dry. Place leaves in a saucepan and bring to a boil; cook for 3 to 4 minutes. Remove from stove, drain, puree, and put aside to cool. (Yield is 1/2 cup or 3-1/2 ounces cooked drained spinach.)
In the meantime, beat eggs, flour and nonfat milk in a bowl. Stir in spinach and melted butter then let stand for 2 hours before using.
Lightly oil a heavy crepe pan. Pour 1/4 cup of mixture in hot pan and tilt around until evenly spread. When dry on top, turn over and cook for further 20 seconds on other side.
Transfer to a wire rack. Stack pancakes on top of one another.
Prepare spinach and place in a covered microwave dish. Cook for 4 minutes on HIGH.
Continue cooking spinach crepes as directed above.
Recommended to serve with Mushroom Sauce (see recipe link).
* If using frozen spinach, use 1/2 packet, drained. Steam or cook just long enough to soften.
Serving suggestions are not included in the nutritional analysis.