How about Crepes for Mother’s Day! Savory Spinach Crepes!

Basic Crepe Recipe

Makes 11 – 10 – 10 “crepes

Ingredients

Dry ingredients

1 ¾ cups bread flour

½ tsp. salt

Mix together

Wet ingredients

¼ cup melted butter

3 ½ cups milk

4 eggs

Mix together for 3 minutes

½ cup vegetable oil for cooking crepes

Preparation of batter

Mix dry and wet ingredients together.  Let rest for 20 minutes.

Making the crepes

Heat the crepe pan on medium heat for 5 minutes. Add 2 tbsp. oil and spread ensuring than pan is covered with oil. Pour ½ cup of batter into the center of the pan. Using the crepe batter spreader, spread the batter gently until the batter is evenly spread to 11 inches. Cook for 45 seconds (bubbles should start to form). Using the crepe spatula flip the crepe and cook for 30 seconds. Remove and put onto was paper of parchment paper. Make sure you use 2 tbsp. of oil for each crepe.

Savory Spinach Egg Crepes

Serves 4

Ingredients

8 savory crepes

8 eggs mixed well in bowl

4 tbsp. butter

1 onion diced fine

2 cups fresh spinach

Salt and pepper to taste

2 cup 35% cream

1 tsp. paprika

¼ cup fresh chopped parsley

Fresh fruit for garnish.

Preparation

Turn oven on and set to 200 F.

Warm crepes in pan or microwave and keep warm by wrapping in a warmed moist towel.

In a small sauce pan add cream and cook on high heat until reduced by half. Add salt and pepper to taste. Add chopped parsley.  Turn off and set aside.

In a non-stick pan on medium heat add butter, sauté onion until tender. Add eggs and scramble in pan until cooked to a soft cottage cheese texture. Add spinach and toss until spinach is tender. Add salt and pepper to taste. Cover and keep hot.

 Remove crepes from towel and place two crepes on a large plate. Fill crepes with ¼ of the egg spinach filling. Roll crepes making sure crepes are in the middle of the plate.  Repeat until 4 plates are made. Place plates in in warm oven for 4 minutes.

Bring cream parsley sauce to boil.

Remove plates from oven with dry towel or oven mitts.

Pour ¼ of cream sauce on top of each crepe plate. Garnish with a sprinkle of paprika and fresh fruit.

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