Savory Spinach Crepes |
Rock on spinach and cheers!
Savory Spinach Crepes (Makes about 8 large crepes)
Ingredients
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.
Directions
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. |
Crepe assembly line. |
Reheat leftover crepes in a non-stick skillet coated with non-stick cooking spray. Cook until crunchy.
Green is in! |
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