Spinach chevre crepes recipe
Spinach Chevre Crepes recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- Ingredients – Crepes
- 4 whole eggs
- 1/4 teaspoon salt
- 2 cups flour
- 2-1/2 cups milk
- 1/4 cup butter, melted
- Ingredients – Spinach Filling
- 2 medium onions, chopped fine
- 1/3 cup butter
- 1/2 teaspoon nutmeg
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1/2 Tablespoon black pepper
- 2 boxes spinach, thawed and drained
- 5 ounces smoked caerphilly, crumbled
- 4 ounces soft goat cheese
- 1 whole egg
- 2 cups Parmesan cheese
Crepes: Blend eggs and salt well. Add 1/4 of the milk and blend well. Add 1/4 of the flour and blend well. Continue alternating flour and milk until all of each are used up and blended well. Fold in the melted butter. Allow the mixture to sit at room temperature for up to an hour or longer in the refrigerator.
Heat crepe pan over medium high until hot. Butter lightly. Immediately pour just enough batter into the pan to cover the bottom when tilted. When crepe looks dry, flip it and cook for another 20 to 30 seconds. Keep pan hot and lightly butter as needed. Make all of the crepes you need, one after another.
Spinach Filling: Saute onions in butter and spices. Add spinach. Cook for 4 to 5 minutes. Add cheese and egg and cook for 2 more minutes. Adjust seasoning.
Assembly: Place 1-1/2 ounces of the filling on the crepe and fold the crepe around it. Brush with butter and sprinkle Parmesan on the assembled crepes. Heat them on a parchment-covered sheet pan tightly covered with parchment and foil. Heat in a 175-degree oven for 45 minutes. Make sure that they are hot enough 5 minutes before serving; if they are not, uncover them and blast with 350 degrees in oven until hot.
Reference: Spinach chevre crepes recipe
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