Spinach crepes Essay

Spinach Crepes Serve bright spinach crepes with butter or sour cream, or rollaround 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 chopspinach.

In a blender or food processor, whirl spinach, eggs, and oiluntil smooth; add flour and blend. Mix in milk; scrape container sidesas needed. Set a 6- to 7-inch crepe pan or other pan with sloping sides overmediumlow to medium heat.

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When hot, add 1/4 teaspoon butter to pan andspread over bottom. Add about 3 tablespoons spinach batter and tilt panuntil batter coats pan bottom. Cook until top looks dry, about 1minute. With a wide spatula, turn crepe over and cook 20 to 30 secondsmore. Turn out onto a flat surface.

Cover and keep hot. Repeatprocess; stack crepes as cooked. Serve crepes folded or rolled; top with butter or sour cream. Makesabout 16, enough for 5 or 6 servings.

Photo: Crepes, brightly colored and flavored by fresh spinach, aregood plain or filled


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