Vegetarian: Vegetarian Dishes: Spinach Crepes

Fill these crepes with your favorite savory filling or sauce.

Author: Family Health Network
Date: June 07, 2005

Suggestions: Recommended to serve with Mushroom Sauce.

Serves: 3 person(s)
Yield: 12 x crepes

Preparation Time: 10 mins
Cooking Time: 15 mins
Extra Time: 2 hrs for standing batter

Ingredients:

3 eggs or yolk-free egg substitute
1 bunch spinach (about 7 oz)
1 1/2 cup fat free milk
1 cup plain flour (4.5 oz)
2 Tbsp light butter or margarine

Directions:

Remove spinach stems. Wash spinach leaves but do not dry.

Place leaves in a saucepan, bring to the boil and cook for 3 to 4 minutes. Remove from stove, drain, puree and put aside to cool. (Yield is 1/2 cup or 100g 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.

Microwave Directions:

Prepare spinach and place in a covered microwave dish. Cook for 4 minutes on HIGH.

Continue cooking spinach crepes as directed above.

Variations:

Use 1/2 packet of frozen spinach, drained. Steam or cook just long enough to soften.

If using yolk-free egg substitute cholesterol is negligible.

Related Recipes:

Mushroom Sauce