Spinach Crepes
Description
Do you want to impress family or guests with a delicious, meatless meal? Serve them these savory crepes stuffed with 3 different cheeses and spinach. They make a great brunch or even dinner option for Meatless Mondays or during the Lenten season.
Ingredients
Crepes:
5 eggs
2 c. whole milk
1 1⁄2 c. all-purpose flour
melted butter, to grease skillet
Filling:
12 oz. cream cheese, at room temperature
1 1⁄2 c. crème fraiche
1 t. granulated garlic
1⁄2 t. Kosher salt
1⁄4 t. black pepper
1/8 t. freshly zested or grated nutmeg
1 c. Parmesan cheese, grated
2 c. Mozzarella cheese, shredded
36 oz. frozen spinach, thawed and squeezed dry
Yield: 6 1⁄2 c. for 12-14 filled crepes
Crepe Rolling:
12 cooked crepes
1/3 c. spinach filling (for each crepe)
1 1⁄2 c. shredded Mozzarella cheese
chopped chives, for garnish
Directions
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Crepes:
Place all ingredients in the blender; mix until smooth.
Wipe a small non-stick pan with melted butter; when pan is hot, add 2 oz. batter; roll and tilt the pan with a circular motion so that the batter coats the surface evenly and bottom section of the pan is completely coated, trying not to get batter up the sides. Flip crepe over when edges begin to brown; continue to cook until done. Repeat.
Crepe Filling:
Squeeze thawed spinach in a clean cloth towel or napkin until dry; separate and flake loosely with hands in a bowl.
Place remaining ingredients in another bowl; stir until well combined, fold in spinach with cheese mixture; set aside for crepe rolling.
Preheat oven to 375 degrees.
Crepe Rolling:
Using a #12 ice cream scoop, place a scoop (1/3 c.) of spinach filling in bottom third of each crepe; tuck crepe over the filling; fold each side snugly over like a burrito; continue to roll crepe over until completely sealed. Repeat.
Place rolled crepes in a 9 x 13 baking pan/casserole dish; evenly top with shredded Mozzarella cheese. Cover with aluminum foil. Bake in a preheated oven for 20 minutes or until hot.
Remove foil; turn on broiler; slightly brown top until cheese is golden in spots. Remove from oven. Allow to rest for 2 minutes.
Serve, garnished with chopped chives.
Makes 12-14 crepes.
* These crepes can be rolled in advance and then stored in the refrigerator however, you may need to increase baking time to completely heat through.