My dad left me crepes in the freezer after his last visit, and this spinach filling is one of my favorite crepe options.
The recipe is easy and versatile.
Thaw one package of frozen, chopped spinach. Meanwhile, in a medium saucepan over medium heat, melt 3 Tbsp. butter. Whisk in 3 Tbsp. whole wheat flour to form a paste. Slowly whisk in 1 cup of skim milk. When the mixture begins to thicken, whisk in 3/4 cup water, 3 Tbsp. grated parmesan, 1/8-1/4 tsp. cayenne pepper (to taste), and 1/4 tsp. freshly grated nutmeg. (I typically measure and mix these last three ingredients before I start the sauce.) When the sauce thickens enough to coat your whisk, stir in the spinach.
The spinach mixture will fill enough crepes for 2 or 3 people, but you also can reserve part of the mixture for use in other recipes. You also can substitute fresh spinach.