Crepes are awesome, but they can be intimidating to make on your own.
At our events, we offer crepe stations and guests are always surprised at how creative you can get with them. Fillings often include crispy prosciutto and duck for those with a preference for the savory, but we also offer options like this lemon scented spinach and feta recipe for those who like to indulge their sweet tooth.
Don't be intimidated by making crepes. If you follow the directions below it will be a snap. Let me inspire you go go out of your comfort zone and make this fabulous dish!
3 bunches fresh spinach
1 onion, finely chopped
feta cheese, crumbled
1/2 cup grated Parmesan cheese
1 carton ricotta cheese
1/2 teaspoon ground nutmeg
the juice from 1/2 a lemon
salt (to taste)
freshly ground black pepper (to taste)
1 egg, lightly beaten
1 cup all-purpose flour
1 pinch salt
1 1/4 cups milk
3 teaspoons butter, melted
oil (for frying)
For Filling: Cook the spinach, then drain and pat with towels. Add to your spinach the finely chopped onion, feta, Parmesan, ricotta, lemon juice, nutmeg, salt and pepper.
For Crepes: Sift flour and salt into a bowl. Add in eggs and a little of the milk. Beat well. Add the remaining milk and lastly the melted butter.
Heat oil in a crepe pan (or use spray). Pour about 3-4 tablespoons of crepe mixture into pan - enough to cover the base of the pan thinly and evenly.
Cook over high heat for about 1 minute or until mixture looks as though it is setting on the top and the underneath is lightly browned. Turn crepe over and cook the other side for about 1/2 a minute. Remove from pan and place on piece of waxed paper.
Place wax paper between crepes as you remove each one from the pan.
Final Step - To Stuff: Place even amounts of the pinach mixture in the center of each crepe. Fold the crepe, place in a Pyrex dish (sprayed with non-stick spray) and cook at 350 degrees for 15 minutes. Feel free to add lemon garlic and oregano flavored chicken to this dish!