Spinach crepes Essay

Spinach Crepes



Serve bright spinach crepes with butter or sour cream, or roll
around 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 chop
spinach. In a blender or food processor, whirl spinach, eggs, and oil
until smooth; add flour and blend. Mix in milk; scrape container sides
as needed.



Set a 6- to 7-inch crepe pan or other pan with sloping sides over
mediumlow to medium heat. When hot, add 1/4 teaspoon butter to pan and
spread over bottom. Add about 3 tablespoons spinach batter and tilt pan
until batter coats pan bottom. Cook until top looks dry, about 1
minute. With a wide spatula, turn crepe over and cook 20 to 30 seconds
more. Turn out onto a flat surface. Cover and keep hot. Repeat
process; stack crepes as cooked.



Serve crepes folded or rolled; top with butter or sour cream. Makes
about 16, enough for 5 or 6 servings.



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