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Spinach Crepes w/Salmon




Source of Recipe


by Millie, from the Frugal Gourmet Cooks with Wine


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.190

List of Ingredients




Spinach Crepes:
2 eggs room temp
1 ¼ C milk
¾ C beet
¼ tsp salt
1 C flour
2 T peanut oil
1 pkg {10oz} chopped spinach, defrosted & squeezed as dry as possible

Basic White Sauce:
2 C milk
3 T chopped yellow onion
1 ay leaf
cayenne pepper to taste
5 T butter
3 T flour
salt & pepper to taste
dash or two of dry sherry (optional)

6 spinach crepes
1/4# lox or lightly smoked salmon, sliced
1 C basic white sauce
6 slices Swiss cheese



Recipe



Spinach Crepes:
Place eggs, milk & beer in a food blender & add salt, flour & 1 T of the oil. Blend for 30 sec. Scrape down the sides of the container, using a rubber spatula. Blend in the spinach. Cover & refrigerate for 2 hrs. You may need to thin the batter with a little more beer.

Fry the crepes in a medium-hot 10” pan with some of the remaining peanut oil. Pour in 2oz of batter for each crepe. Rotate the pan til the batter covers the bottom. Cook til the top appears dry & the bottom has just begun to brown. Turn with a wooden spatula & brown the other side very lightly; you should have only lil specks of brown. Stack with pieces of waxed paper between the crepes. You should have about 12 crepes.

Basic White Sauce:
Bring the milk to a simmer. Add the onion, bay leaf and cayenne pepper. Simmer for a few minutes, then strain the milk stock. Return to the stove.

In another pan, melt the butter & whisk in the flour. Remove milk from burner & stir in the flour/butter mixture. Continue to simmer, stirring til thick, about 10 minutes; add salt to taste.

Assemble crepes:
Place a bit of the salmon in each crepe and roll up like a burrito or blintz, ends open. Arrange in a baking dish; top with sauce and the cheese slices.

Bake at 400° about 20 minutes, or until heated through.