Spinach Crepes 

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Fill these crepes with your favourite savoury filling or sauce.

Suggestions:

Recommended with Mushroom Sauce.

Ingredients:

1 bunch spinach (about 200g)

3 eggs or yolk-free egg substitute

1 cup plain flour (130g)

1 1/2 cup nonfat milk

2 Tbsp reduced fat margarine

Directions:

Remove spinach stems. Wash spinach leaves but do not dry.

Place leaves in a saucepan, bring to the boil and cook for 3 to 4 minutes. Remove from stove, drain, puree and put aside to cool. (Yield is 1/2 cup or 100g cooked drained spinach.)

In the meantime, beat eggs, flour and nonfat milk in a bowl. Stir in spinach and melted margarine then let stand for 2 hours before using.

Lightly oil a heavy crepe pan. Pour 1/4 cup of mixture in hot pan and tilt around until evenly spread. When dry on top, turn over and cook for further 20 seconds on other side.

Transfer to a wire rack. Stack pancakes on top of one another.

Microwave Directions:

Prepare spinach and place in a covered microwave dish. Cook for 4 minutes on HIGH. Cook spinach crepes as directed.

Variations:

Use 1/2 packet (250g packet) of frozen spinach, drained 85 grams. Steam or cook just long enough to soften.

If using yolk-free egg substitute cholesterol is negligible.

Author:

Family Health Publications

Related Recipes:

Mushroom Sauce

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