Hazelnut Crepes With Spinach |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I took this recipe from my favorite cookbook and it's absolutely delicious. Ingredients:
2/3 cup all-purpose flour |
1 tablespoon hazelnuts, toasted and finely ground |
salt and pepper |
1 egg, lightly beaten |
1 1/4 cups milk |
1 tablespoon butter or 1 tablespoon margarine, melted |
6 ounces fresh spinach, rinsed |
3/4 cup low-fat cream cheese (if not getting fresh herbs, use the cream cheese with chives) |
1 small garlic clove, crushed |
1 tablespoon chopped fresh mixed herbs |
2 tablespoons olive oil |
1 teaspoon lemon juice |
1/4 teaspoon freshly grated nutmeg |
1 pinch chili powder |
Directions:
1. In a bowl, combine flour, hazelnuts and 1/2 teaspoon salt.
2. Gradually beat in egg, milk and butter to form a thin batter; set aside 30 minutes.
3. In a large pan, cook spinach with only the water that clings to leaves 1 minute or until just wilted.
4. Drain well and squeeze out excess water. Chop finely and cool.
5. Beat spinach with cheese, garlic, herbs, 1 teaspoon of the oil, lemon juice, spices, salt and pepper to form a paste.
6. Brush an omelet pan or small skillet with a little of the remaining oil.
7. Place over medium heat.
8. When hot, pour in a little batter, swirl mixture over bottom of pan and cook 1-2 minutes until browned on bottom and porous on the top.
9. Transfer to plate and keep warm.
10. Repeat to make 12 crepes.
11. Spread on each a little spinach and cheese mixture, then fold into quarters.
12. Serve at once.
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