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Spinach Crepes
1/4 pound of spinach, thoroughly washed and drained
1 cup of all purpose flour
a pinch of salt
1 egg
2/3 cup of milk
butter or oil, for cooking
Filling:
one 8 ounce package of cream cheese, softened
salt and freshly ground black pepper
1/4 cup of chopped chives
8 long chives, to garnish
To make batter, cook spinach with a little water for 3 to 5 minutes and
push through strainer to make a thin puree. Mix flour and salt in bowl.
Beat in egg and milk. Add the spinach puree. Allow to stand 10 - 20
minutes. Cook batter in heavy pan, turning once it starts to brown. Put
2 tablespoons of cheese filling in each crepe and roll up. Tie with
chive bows and serve. Makes 8
This recipe is adapted from "Stop and Smell the Rosemary" by the Junior
League of Houston |
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