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Delicious and easy to make and can be made in advance.Very savoury and perfect for a light lunch or dinner served with a green salad. I'm proud to say this is my very own recipe!
- 2 -3 bunches spinach
- 1 onion, finely chopped
- feta cheese, crumbled (as much as you like)
- 1⁄2 cup grated romano cheese or 1⁄2 cup parmesan cheese
- 1 carton ricotta cheese, small carton
- 1⁄2 teaspoon ground nutmeg
- freshly ground black pepper
- 1 egg, lightly beaten
- 125 g all-purpose flour
- 1 pinch salt
- 2 eggs
- 1 1⁄4 cups milk
- 3 teaspoons butter, melted
- oil (for frying)
- Wash spinach and remove stalks.
- Place in bowl and microwave for a very short time- divide the spinach leaves into 2-3 bunches, cover and cook a bunch at a time.
- Spinach should be limp.
- Drain well- squeeze as much liquid from cooked spinach as you can.
- Chop roughly.
- Add finely chopped onion, the Feta, Romano and Ricotta Cheese.
- Mix well.
- Add ground nutmeg, salt and pepper.
- Add lightly beaten egg.
- Set aside.
- Method: Sift flour and salt into a bowl.
- Add eggs and a little milk.
- Beat well.
- Add the remaining milk and lastly the melted butter.
- Heat oil in 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 until mixture looks as though it is setting on the top and the underneath is lightly browned.
- Turn crere over and cook the other side for about 1/2 a minute.
- Remove from pan and place on piece of waxed paper.
- Continue until all the crepe mixture is used up.
- This recipe should yield approx.
- 12 crepes.
- Place wax paper between crepes as you remove each one from the pan.
- ASSEMBLE THE CREPES------------.
- Place even amounts of Spinach mixture in the centre of each crepe.
- Fold crepe into a'parcel' and place in lightly greased baking dish.
- I usually have enough mixture for 8 crepes.
- Over the crepes spoon some Italian Tomato Sauce (easy to make)- onions, garlic, canned tomatoes, basil, oregano, salt and pepper.
- And then sprinkle lots of grated mozarella cheese!
- Place in moderate oven about 15-20 minutes.
- This recipe may seem fidley to some or alot of work but it's not really- believe me.
- The recipe is always nicer a day old and re-heated.
- Typing the recipe out has got my salivary glands going- I think I'll have to make it soon again.
- Cooked, diced chicken can also be added to the Spinach mixture.
These were fabulous! I love crepes and this filling was great. I used half romano/ half parmesan and frozen spinach, but kept everything else the same. I was conservative with the salt and pepper but would probably kick it up a little next time. After I added the butter to the batter it got kind of chunky so maybe I need to let the butter cool down further before adding next time. I've made other crepe recipes without butter so omitting it is also an option. After making the crepes, the lumps disappeared so they turned out okay. I made the Italian sauce with leftover minced onions, minced garlic, a can of diced tomatoes, fresh basil and oregano, salt and pepper. I simmered it for about 20 minutes while I was prepping the crepes. I baked the crepes at 350 F for 20 minutes.
I made this exactly as the recipe stated except that instead of the tomato sauce which I had done often with canneloni, I just poured over cream and sprinkled over parmesan cheese. DH couldn't keep away from the dish. Fabulous - I will be making this again
These are truly wonderful! And they freeze very well.