Thursday, August 15, 2013

Savory Spinach Crepes

Savory Spinach Crepes
What does a girl do with an abundance of spinach? She makes a salad - boring - or she makes Savory Spinach Crepes.

Rock on spinach and cheers!

Savory Spinach Crepes (Makes about 8 large crepes)

2 cups unbleached all-purpose flour
2 and 1/4 cups cold water, divided
1 and 1/2 cups fresh baby or regular spinach, loosely packed (I used baby spinach)
2 tablespoons olive oil
1/4 teaspoon baking powder
1/2 teaspoon salt
Freshly ground black pepper to taste
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 teaspoon Dijon mustard
Non-stick cooking spray for frying

Crepe Filling of Choice
Use lunch/dinner leftovers, tofu scramble or anything you like. I made a quick fingerling potato and mushroom filling by sautéing the vegetables in olive oil. I added salt, pepper, paprika, dried oregano, garlic and onion powder. That's all she wrote, literally.

In a blender, combine flour, 2 cups of water, oil, baking powder, salt, pepper, granulated garlic, onion powder, and Dijon mustard. Blend well. Add spinach and blend quickly. Be sure not to over blend the batter. Over blending makes it gooey. You don't want that.

Place the batter in a large bowl, add 1/4 cup cold water, and mix well using a spatula. The consistency of the batter should be thinner than pudding, but slightly thicker than yogurt.

This is what the crepe batter should look like.
Preheat a 10-inch non-stick skillet over medium heat and coat with non-stick cooking spray. Add 1/2 cup of batter and spread it evenly. Wiggle the pan back and forth in a circular motion until the batter spreads throughout the pan. Perfection is not necessary. Cook until the crepe is dry and golden for about 2-3 minutes. Spray with non-stick cooking spray and gently flip over with a spatula. Cook for another 2-3 minutes. Slide over to a large plate and set aside. Continue cooking the crepes until there is no batter left.

Crepe assembly line.
To assemble, add about 1 tablespoon of favorite filling and form to shape of choice (example: triangles, cigars, squares). I rolled the crepes into triangles and served them with a simple tomato salad. These are great with mushroom gravy too.

Reheat leftover crepes in a non-stick skillet coated with non-stick cooking spray. Cook until crunchy.

Green is in!

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