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:
- Heat olive oil in a 10-inch nonstick skillet over medium heat until shimmering. (I used my carbon steel skillet.)
- Add onion and cook, stirring, until softened, about 4 minutes.
- Add spinach one handful at a time, cooking until wilted before adding next handful.
- Add lemon juice and season to taste with salt and pepper.
- Transfer to a medium bowl and fold in feta cheese.
- Wipe out pan to use for the crepes.
For Basic Crepes:
- Combine eggs, milk, flour, melted butter or oil, salt, and sugar (if using) in a food processor or blender.
- Blend until smooth, about 10 seconds. Add herbs (if using) and pulse to combine.
- 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.
- 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.
- Let cook until top looks dry, about 20 seconds. Using a thin metal or nylon spatula, lift one edge of crepe.
- Grab that edge with the fingers of both hands and flip crepe. Cook on second side for 10 seconds, then transfer to a plate.
- Repeat with remaining batter.
For Filled Crepes:
- Lay 1 crepe flat on a cutting board and spread 1/4 of spinach/feta mixture over half of crepe.
- Fold other half over like a quesadilla, then fold both halves over to form a quarter circle.
- Repeat with remaining crepes and filling.
- Return skillet to medium heat and add butter, swirling until melted.
- Add crepes and cook, swirling occasionally, until well browned and crisp.
- Flip crepes and cook on second side until browned and crisp.
- 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
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