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    Herbed crepes with Swiss Spinach Filling


    Source of Recipe


    can't remember


    Recipe Introduction


    This recipe is designed to be very high in calcium. You may omit the skim milk powder if calcium is not an issue for you. I have called it an entree, but it can also be served as a family main or side.
    serves 6 (or even 12 based on entree being smaller than main)


    List of Ingredients


    • 1 cup plain flour + 2 tbs
    • 2 tbs skim milk powder + 2 tbs
    • 1 egg
    • 1/4 cup chopped fresh herbs (parsley, chives, mint, dill)
    • 1 1/2 cups high calcium + 1 1/2 cups
    • 20g butter
    • 1 14/ cups swiss cheese (low fat version is ok)
    • 4 chopped spring onions
    • 250g frozen spinach, thawed (or use fresh chopped finely)
    • 1/4 cup toasted pine nuts.


    Instructions


    1. Combine 1 cup flour, 1/2 milk powder and herbs together. Whisk in egg and milk to form a batter.
    2. Heat small non-stick pan and pour in 1/4 cup batter. Swirl to coat base.
    3. Cook for 1 minute until underside golden brown then flip over and cook a further 30 seconds.
    4. Repeat to form 12 crepes.
    5. Melt butter in saucepan, add flour and cook stirring for i minute.
    6. Add milk and cook, stirring until thickened (season with salt and pepper if u like). Mix in 1 cup cheese, spinach, spring onions and pine nuts. Cook until heated through.
    7. Fill each crepe with spinach mixture and roll up.
    8. Place in ovenproof dish, sprinkle with remaining cheese and paprika. Bake 200C for 15 minutes. Serve with salad.


    Final Comments


    If using fresh spinach put into pan earlier or blanch before using so it is wilted.
 

 

 

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