TNT Crepes w/ Cheese & Spinach
Source of Recipe
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Recipe Introduction
authors notes: A great recipe that works for dinner or brunch; can be made in stages
and
frozen early on or after all is said and done. It's really very easy -
the
directions look long because they are from a food prep course book and
are
very detailed (think Cook's Illustrated)
List of Ingredients
CREPES
(about 20 crepes)
1 cup flour
½ tsp salt
1 ½ cups milk (I use skim)
3 eggs, beaten
oil for cooking (I use misted olive oil)
Combine flour and salt in mixing bowl. Add eggs and mix thoroughly -
it
will be forming a thick paste. Add milk gradually and beat thoroughly.
Heat crepe pan (or small frying pan with sloped sides about 6-8 inches
in
diameter). TEST: Add a few drops of water, if they dance and sizzle
the
pan is ready.
Brush or spray pan with oil (1/4 to ½ tsp - usually enough for cooking
2
crepes). Pour about 1 ½ to 2 TBSP batter into pan and rotate (constant
motion in 1 direction). Do this quickly so batter covers bottom of pan
with
a thin (1/16") layer.
Cook over medium to medium high heat for about 1 minute until edge is
golden
brown. Using a spatula, loosen edges of crepe and gently work toward
center
to free crepe from pan. Flip crepe and cook on other side for 30-60
seconds.
Continue cooking crepes, adding oil as needed. Stack and keep warm if
serving immediately.
To FREEZE now - cool, stack with wax paper between each, wrap in
plastic and
freezer wrap and freeze for up to 6 weeks.
FILLING
1 lb Ricotta cheese (I use light and it comes in 15 oz tubs)
½ cup grated Parmesan cheese
½ cup cooked fresh or frozen chopped spinach (I used about 3 cups fresh
then
microwaved - still used more than ½ cup - love spinach!)
1 tsp seasoned salt
1/8 tsp white pepper (heck, I use black)
3 beaten eggs
Recipe
If using fresh spinach, cook in large bowl in microwave then add
remaining
ingredients to that bowl and stir well to blend.
Use 2-3 TBSP filling per crepe. Roll filed crepes jelly-roll fashion.
Place in shallow baking dish.
TOPPING
1 cup Mozzarella cheese, shredded
¼ cup Parmesan cheese, grated or shredded
16 oz. tomato sauce, optional (I don't use)
Pour sauce, if using, on top of crepes. Sprinkle cheeses on top. Bake
until thoroughly heated in 375-400 F oven (about 10 minutes).
To FREEZE: Put 2-3 crepes (depending on your serving size) in a foil
boat
and place as many as want side by side in the baking dish. Do not
close
foil - leave open for cooking as usual - 10 min at 375-400 F. Cool;
close
up foil and place foil packets in a freezer Ziploc and freeze. Can
reheat
from frozen or slightly thawed.
Source: Food Preparation Manual, 6th ed (1977) by Oklahoma State
University
- Food, Nutrition and Institution Administration
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