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Spinach and Feta Crepes PDF Print E-mail
(2 votes, average 4.50 out of 5)
Sunday, 28 April 2013 00:00

Printable Recipe


Crepes -

2/3 cup corn starch
1/2 cup milk
1/2 teaspoon salt
2 tablespoons butter, melted
2 eggs, lightly beaten

Filling -

2 tablespoons butter
½ clove garlic, minced
1 - 10 oz bag fresh spinach
½ cup milk
2 teaspoons cornstarch
2 tablespoons grated Parmesan
½ cup crumbled Feta

To make crepes-
    Mix cornstarch and milk in a large bowl.  Stir until smooth.  Add salt butter and eggs.  Mix until batter is smooth and well blended.
    Heat a lightly greased 8" non-stick skillet over medium high heat.  Pour about 2 tablespoons batter into the pan, swirl pan so batter covers bottom.  Cook until batter is set and edges of crepe begin to curl, about 30-60 seconds.   Flip crepe and continue cooking another 30 seconds.  Remove crepe from pan and transfer to a plate.  Repeat with remaining batter.

To make filling-
     Heat butter in a large skillet over medium heat until butter is melted.  Add garlic.  Saute garlic until fragrant, about 30 seconds.
     Add spinach to pan and cook, stirring frequently,  until spinach is wilted and cooked.
     Combine milk and cornstarch in a small container.  Stir until cornstarch is dissolved and mixture is smooth.  Add to pan with spinach mixture.  Add Parmesan and Feta to pan.  Cook over medium heat until sauce has thickened and cheeses have melted.  Remove from heat.

To assemble-
     Spoon 2-3 tablespoons filling in the center of each crepe and roll up.

Serves 4 (approx 2 per person)


This recipe linked to

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