Spinach Feta Crepes

I wanted something light for dinner, so I decided to make Spinach and Feta Crepes.

Ingredients:

Filling:

• 2 teaspoons (10ml) extra-virgin olive oil
• 1/4 cup minced red onion (about 1/4 medium red onion)
• 3 ounces fresh spinach leaves (about 3 packed cups; 85g)
• 1 teaspoon (5ml) fresh juice from 1 lemon
• Kosher salt and freshly ground black pepper
• 2 ounces (57g) crumbled feta cheese
• 4 cooked Basic Crepes
• 1 teaspoon (5g) unsalted butter

Crepes (Makes about 8 nine inch crepes):

• 2 large eggs
• 1 1/4 cups milk (10 fluid ounces; 280ml)
• 1 cup flour (5 ounces; 140g - can use 1/2 whole wheat)
• 1 tablespoon melted unsalted butter or vegetable oil (1/2 ounce; 15ml), plus more for cooking
• Pinch kosher salt
• 1 tablespoon (8g) sugar, if making sweet crepes
• Minced fresh herbs, such as parsley, chervil, tarragon, or chives

 

Instructions:

For the Filling:

1. Heat olive oil in a 10-inch nonstick skillet over medium heat until shimmering. (I used my  carbon steel skillet.)  
2. Add onion and cook, stirring, until softened, about 4 minutes.
3. Add spinach one handful at a time, cooking until wilted before adding next handful. 
4. Add lemon juice and season to taste with salt and pepper. 
5. Transfer to a medium bowl and fold in feta cheese.
6. Wipe out pan to use for the crepes.

For Basic Crepes:

1. Combine eggs, milk, flour, melted butter or oil, salt, and sugar (if using) in a food processor or blender.
2. Blend until smooth, about 10 seconds. Add herbs (if using) and pulse to combine.
3. Heat a 10-inch nonstick or well-seasoned cast iron or carbon steel skillet over medium heat for 2 minutes. Lightly grease with oil or butter, using a paper towel to wipe out the excess.
4. Hold the pan's handle in one hand and pour in 3 to 4 tablespoons (45 to 60ml) batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan.
5. Let cook until top looks dry, about 20 seconds. Using a thin metal or nylon spatula, lift one edge of crepe.
6.  Grab that edge with the fingers of both hands and flip crepe. Cook on second side for 10 seconds, then transfer to a plate. 
7. Repeat with remaining batter.

For Filled Crepes:

1. Lay 1 crepe flat on a cutting board and spread 1/4 of spinach/feta mixture over half of crepe.
2. Fold other half over like a quesadilla, then fold both halves over to form a quarter circle.
3. Repeat with remaining crepes and filling.
4. Return skillet to medium heat and add butter, swirling until melted. 
5. Add crepes and cook, swirling occasionally, until well browned and crisp. 
6. Flip crepes and cook on second side until browned and crisp. 
7. Transfer to a serving platter, garnish with minced fresh herbs, and serve.

Carole's Notes:

I liked these! They were light and tasty.

The recipe is lightly adapted from http://www.seriouseats.com/recipes/2017/03/french-crepes-spinach-feta-recipe.html