Stuffed Spinach & Cheese Crepe
Stuffed Spinach & Cheese Crepe
Are you a crepe-fanatic? Have you always wanted to make your own but didn't know where to start? You've found your answer then! Try these Stuffed Spinach & Cheese Crepe as a light and healthy breakfast option.
Equipment
- Large Mixing Bowl
- Whisk
- Frying Pan
- Small Pan
- 10″ Pan
- Oven
Ingredients
Crepe
- 1 cup All-Purpose Flour
- 2 Eggs
- ½ cup Milk
- ½ cup Water
- ¼ tsp Salt
- 2 tbsp Butter melted
Spinach & Cheese Sauce
- ⅓ cup Butter
- ½ cup Flour
- 1 tsp Salt
- ⅛ tsp Pepper
- 2½ cups Milk
- 1½ cups Sharp Grated Cheddar Cheese
- 2-10 oz Hanover Foods Frozen Chopped Spinach thawed & drained
- 6 tbsp Butter
Instructions
Crepe
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled frying pan over medium high heat. Pour or scoop of the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Spinach & Cheese Sauce
- Preheat oven to 350 F°
- Melt butter in a small pan. Remove pan from heat and add flour, salt and pepper. Stir until smooth. Stirring constantly, add milk slowly. Return to a medium heat bring to a boil, stirring constantly. Simmer for 1 minute. Add cheese and stir over low heat until melted. Remove from heat.
- Drain spinach. In 10″ greased pan melt butter and sauté spinach for 2 minutes. Remove from heat. Reserve 1/2 cup cheese sauce. Combine the rest with the spinach and mix well.
- Using aprox. a 1/2 cup of filling for each, assemble crepes on a buttered heat proof dish. Heat for 10 minutes and serve. Garnish with a fresh sprig of basil.
Tried this recipe?Let us know how it was!
