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Categories:
flour hazelnuts salt egg milk butter fresh spinach low-fat cream cheese garlic herbs olive oil lemon juice nutmeg chili powder
Viewed: 23 - Published at: 5 years agoIngredients
- 23 cup all-purpose flour
- 1 tablespoon hazelnuts, toasted and finely ground
- salt and pepper
- 1 egg, lightly beaten
- 1 14 cups milk
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 6 ounces fresh spinach, rinsed
- 34 cup low-fat cream cheese (if not getting fresh herbs, use the cream cheese with chives)
- 1 small garlic clove, crushed
- 1 tablespoon chopped fresh mixed herbs
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 14 teaspoon freshly grated nutmeg
- 1 pinch chili powder
Method
- In a bowl, combine flour, hazelnuts and 1/2 teaspoon salt.
- Gradually beat in egg, milk and butter to form a thin batter; set aside 30 minutes.
- In a large pan, cook spinach with only the water that clings to leaves 1 minute or until just wilted.
- Drain well and squeeze out excess water.
- Chop finely and cool.
- Beat spinach with cheese, garlic, herbs, 1 teaspoon of the oil, lemon juice, spices, salt and pepper to form a paste.
- Brush an omelet pan or small skillet with a little of the remaining oil.
- Place over medium heat.
- When hot, pour in a little batter, swirl mixture over bottom of pan and cook 1-2 minutes until browned on bottom and porous on the top.
- Transfer to plate and keep warm.
- Repeat to make 12 crepes.
- Spread on each a little spinach and cheese mixture, then fold into quarters.
- Serve at once.
