and Feta Crepes
page 162 & 163 in the book
1 to make
the crepes, put crepe ingredients into blender and blend until smooth.
2 lightly brush cooking oil onto bottom of nonstick skillet
over medium heat. Pour 3 to 4 tablespoons of batter in center of skillet,
quickly tilting and swirling the pan until the batter has spread over
the surface very thinly. Cook for 30 to 40 seconds until bottom is beige.
Gently flip and cook for another 10 to 15 seconds. Turn onto a plate.
Repeat until 6 crepes are made.
3 to make crepe filling, sauté onions, mushrooms,
and garlic in a little water until onions are tender. Add spinach and
cook for another minute until spinach is fairly wilted. Add white pepper,
nutmeg, and salt and black pepper to taste; remove from heat.
4 mix in cheeses. Spoon approximately 1/3 cup of mixture
onto each crepe and roll. Place in baking dish with the edge of the crepe
on the bottom.
5 to make béchamel sauce, heat butter until melted
but not brown or burned. Sprinkle in flour, stirring constantly. Slowly
add milk, stirring constantly until thickened. Add white pepper and salt.
Pour over crepes.
6 bake at 350 degrees F for about 15 minutes, or until heated
through. Do not overbake. Serve immediately.
- 3/4 cup flour
- 3/4 cup milk
- 2 eggs
- 1/4 teaspoon salt
- 1 cup chopped onion
- 1 1/2 cups chopped mushrooms
- 2 cloves garlic, chopped
- 5 cups chopped fresh spinach
- pinch of white pepper
- pinch of nutmeg
- salt and pepper
- 4 ounces feta cheese, crumbled
- 4 ounces havarti or Monterey Jack cheese, grated
- 3 tablespoons butter
- 4 tablespoons flour
- 1 1/2 cups lowfat milk
- dash of white pepper