Today I thought of a recipe that you can use to create a thousand other recipes. We can make them stuffed and folded into a handkerchief, stuffed and rolled into a cannelloni, stuffed and folded into a pouch, basically, we can get creative as we want. Spinach crepes are truly a versatile, light, and flavorful main dish.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz spinach, frozen
- 1.5 cups all-purpose flour
- 1 egg
- 1.7 cups milk
- 2 tsps olive oil
- 1 pinch salt
Steps
1. First, we defrost the spinach and blend them into a puree.
2. In a bowl, we put the flour, egg, oil, a pinch of salt, and the spinach that we previously blended, and mix well.
3. Continue by gradually adding the milk, mixing continuously.
4. At this point, we can start making our crepes.
5. Take a non-stick pan and pour a light thread of oil, which we will spread over the entire pan with a paper towel, removing any excess.
6. With the help of a small ladle, pour a small amount of batter and spread it over the entire bottom of the pan by swirling it around.
7. When the batter starts to change color and bubbles form, it’s time to flip the crepe. Let the other side cook for 5 seconds and set aside.
8. Continue like this until the spinach crepe batter is used up. To prevent crepes from sticking to the pan, occasionally run the oil-dipped paper towel over the pan.
9. Our spinach crepes are ready to be filled and enjoyed! Yum yum yum yum
Spinach crepes can be stored, before being filled, for up to 5 days in the refrigerator covered with plastic wrap, well sealed.
