| Here's What's Cookin': | Spinach Crepes
These crepes can be made ahead of time, kept refrigerated and then reheated in the microwave. |
| Submitted By: | |
| Ingredients: |
- 2-1/4 c + 2 Tbsps plain flour
- 1 tsp salt
- 2 large eggs, beaten
- 10 oz frozen chopped spinach, thawed
- vegetable oil for frying
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| Instructions: |
- Thoroughly mix the flour and salt in a large bowl. Make a
well in the center and add the egg and milk. Beat together until smooth.
Squeeze the spinach to remove excess water, then stir into the
batter.
- Heat a little oil in a small, shallow, non-stick frying pan. Spoon
2 tablespoons of mixture into the pan and spread around with pancake
flipper until no more than 1/8" thick, thin enough to cover the base.
Cook for a few seconds, flip over and cook the second side.
- Repeat until all the batter is used up.
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| Oven Settings: | |
| Serving Suggestions: | Serve with fried onions and plain yogurt as fillings.
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| Yield: | Makes 18 pancakes in total. Enough for 4 adults. |
