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

Steps

1. Crepes:
2. Place all ingredients in the blender; mix until smooth.
3. 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.