My dad makes awesome spinach crepes using recipes from the American Heart Association, and at some point, my mom sent the cookbook home with me. As a result, I’ve mastered the spinach filling, which has become my go-to spinach sauce for pasta when I don’t feel like making the crepes. The original version – in the crepes – is still my favorite though. Tonight’s were inspired by the fresh baby spinach in my Backyard Produce box.
To make the crepes, use a blender to mix:
- 1/2 C white flour
- 1/4 C whole-wheat flour
- 1 C skim milk
- 2 eggs
- 1 Tbsp vegetable oil
Cover and chill in the refrigerator for 1 hour.
If you have a dedicated crepe pan, now’s the time to use it. If you don’t, use a well-seasoned 6- to 8-inch nonstick skillet seasoned with a little oil. Heat the pan over medium-high heat. When the pan is hot, pour 1/4 C batter into the pan and swirl the pan to distribute the batter evenly.
When the crepe begins to bubble (like a pancake) and the edges start to curl away from the pan, flip the crepe and cook the other side for another 30 seconds to a minutes. Cool the crepe on a cooking rack and then stack on a plate until your filling is ready.
For the spinach filling, gather:
- 11 oz of fresh spinach or 10 oz of frozen, chopped spinach (thawed and drained)
- 3 Tbsp butter
- 3 Tbsp whole-wheat flour
- 1 C skim milk
- 3/4 C water
- 1/2 tsp freshly ground nutmeg (or less if you’re not a nutmeg fan)
- 1/8 tsp cayenne
- 3 Tbsp grated Parmesan cheese
Melt the butter in a medium sauce pan over medium-high heat. Stir in the flour and cook for 1 to 2 minutes. Whisk in the milk, and then stir constantly until the sauce begins to thicken. Whisk in the water, nutmeg, cayenne, and Parmesan cheese. Cook an additional 5 minutes, or until sauce thickens, stirring constantly. Stir in the spinach and serve immediately.
The filling recipe makes enough to fill about six crepes. Reserve any additional crepes for dessert; they’re great filled with ice cream and drizzled with a little chocolate.