Pancakes (Crepes) Filled With Spinach (Filling Only)

“Great crepes with spinach from French cooking by Eileen Reece.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Press the cooked spinach, chop finely and toss over a medium heat for 2 or 3 minutes until dry in 1 oz butter.
  2. Add the seasoning and a pinch of nutmeg.
  3. In a second pan, melt the remaining butter, work in the flour, add milk, and cook until thick, stirring briskly.
  4. Add the spinach and simmer for 5 minutes.
  5. Remove from the heat and beat in two thirds of the cheese, correct the seasoning, put a tablespoon of filling centrally on each pancake, roll up and place in a buttered ovenproof dish.
  6. Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill.

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