Well, the other night for dinner, I tried a recipe that I had read about on a friend's blog. I made a simple filling of sauteed onions, garlic and fresh spinach in the morning. Then, about an hour before dinner time, I started making crepes (or Russian pancakes as my friend referred to them). The crepes are a bit time consuming, but not complicated at all. You place all the ingredients in your blender and whirl them up. Pour a measured amount of batter into your skillet (my cast iron one worked great) to cook them up. As they come off the skillet, place a bit of spinach mixture and pinches of three cheeses (yes, I said three!!) on top. Then, roll them up and bake them.
They were very yummy hot for dinner, but do you know what I discovered the day after? They are even better cold or at room temperature! I'm talking incredibly delicious! How delicious? I am writing this post the day after I made them. Dare I tell you how many I have eaten for lunch and snacks throughout the day (and it's only 3pm)? Six. Six!! They are sooooo good.
Yours will have more filling- this one was skimpy.
I made a double batch because I trust my friend. We ate a bunch last night and I ate the six (unbaked) leftovers today. I froze a pan of them for someone we know who is soon having a baby. It's taking everything in me not to thaw and eat the remaining crepes.
So, go on and make these, but don't bother baking them if you don't feel like it. Just stick them in your fridge and snack on them throughout the day. They would be perfect for a healthy lunch sent with family members to work or school.
Spinach and Three Cheese Crepes (adapted slightly from Jennifer Jo)
I would highly recommend making the filling earlier in the day or the night before. It won't take long, but it will make things simpler just before dinner. One recipe of crepe batter made about 12 crepes for me. Double the batch of crepes if you want less filling in each crepe or if you want extras to fill in dessert fashion.
one-gallon heaping bowl full of fresh spinach, washed, dried and torn into bite-sized peices
1 cup onion, minced
6 cloves garlic, minced
3/4 tsp. salt
1/4 tsp. black pepper
1 cup flour
1 1/2 cup milk
1/4 tsp. salt
cooking spray (I use canola)
1 1/2 cups parmesan
1 1/2 cups feta
1 1/2 cups mozzarella, shredded
To make the filling, saute onion and garlic in oil until soft. Add salt and pepper. Add spinach and saute until spinach has wilted but still holds it's bright green color. Set aside (and let cool and refrigerate if you're making the filling ahead of time).
To make the crepes, place all the ingredients in your blender and blend them well. Heat a flat bottomed skillet (cast iron works well) to medium high heat and spray with cooking spray. (I ended up cooking most of the crepes at just over medium heat.) Measure 1/3 of crepe batter and pour it into the center of the hot pan, letting it spread into a thin circle (or oval or whatever shapes it becomes). When bubbles form all over the batter and it no longer looks wet, flip it, cooking it only briefly on the second side (not nearly as long as the first) until the second side is done (no longer looks wet). Spray your pan again and continue until all the batter is used.
While you are waiting for each crepe to cook, you can assemble the cooked ones. Lay a cooked crepe flat on a plate and top with 3-4 tbsp. spinach filling and 2 tbsp. each of the three cheeses. You can lay the filling and cheeses down the center or spread them over the crepe. Next, roll the crepe up and lay them side by side (seam down) in a baking pan coated with cooking spray (if you are going to bake them). To bake, place a full pan of stuffed crepes into a 350 degree oven for 20 minutes and serve.
Or, forgo the baking and pop one immediately into your mouth. Well, in several bites, that is. Enjoy! Pin It