Spinach Crepes with Creamy Cashew Filling

Total Time
1hr 45mins
Prep 25 mins
Cook 1 hr 20 mins

I love these crepes with all sorts of fillings, especially salmon, but this creamy cashew one is very good, and suited for vegetarians. I use this dish as an appetizer or a main dish.

Ingredients Nutrition

Directions

  1. Sift the flour and salt into a bowl.
  2. Beat together the egg, yogurt, water and oil.
  3. Gradually pour it onto the flour, beating constantly.
  4. Stir in the spinach and season with pepper and nutmeg.
  5. To make the filling: heat the oil in a pan and saute the scallions until translucent.
  6. Remove with a slotted spoon and drain on paper towels.
  7. Beat together the ricotta, yogurt, and half the Gruyere.
  8. Beat in the egg and stir in the parsley.
  9. Season with salt and cayenne.
  10. Lightly brush a small skillet with oil and heat.
  11. Pour in 3-4 tablespoons of the crepe batter and tilt the skillet so that it covers the base.
  12. Cook for about 3 minutes, until bubbles apppear int he center.
  13. Turn and cook the othe side for about 2 minutes, until lightly browned.
  14. Slide the crepe onto a warmed plate, then cover with foil and keep warm while you cook the remaining crepes.
  15. Spread a little of the filling over each crepe and fold in half and then half again, envelope style.
  16. Spoon remaining filling on top crepes.
  17. Grease a shallow, ovenproof dish and arrange the crepes in a single layer.
  18. Sprinkle on the remaining cheese and cook in a preheated oven, 350F for 15 minutes.
  19. Serve hot garnished with lemon wedges and cilantro sprigs.

Reviews

(2)
Most Helpful

Hi Geema, we enjoyed this very much, I ran out of yogurt so I used sour cream instead which seemed to work fine, the filling from this is excellent, I did add in some salt and black pepper as well as cayenne, I plan on trying the filling with other recipes also, thank you for sharing hon!...Kitten:)

Kittencal@recipezazz May 11, 2007

Just tried the crepe recipe, not the filling. I found the batter too thick for crepes. I halved the batter, thinned one half with about 1 cup more milk, and it made beautiful, delightful, delicious crepes that I filled with fontina cheese and almonds. The other half, I added about 1/4 cup olive oil to, and made spinach waffles, which we ate with a cream sherry sauce with chicken and artichoke hearts. Also very good.

Chef George S. April 10, 2007

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