Pancakes (Crepes) Filled With Spinach (Filling Only)

Great crepes with spinach from French cooking by Eileen Reece.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 8  ounces fresh spinach or 8  ounces frozen spinach
• 2  ounces butter
•  salt
•  black pepper
•  grated nutmeg
• 1  ounce flour
• 1⁄2 pint  hot milk
• 4  ounces  grated gruyere cheese

Directions

1. Press the cooked spinach, chop finely and toss over a medium heat for 2 or 3 minutes until dry in 1 oz butter.
2. Add the seasoning and a pinch of nutmeg.
3. In a second pan, melt the remaining butter, work in the flour, add milk, and cook until thick, stirring briskly.
4. Add the spinach and simmer for 5 minutes.
5. Remove from the heat and beat in two thirds of the cheese, correct the seasoning, put a tablespoon of filling centrally on each pancake, roll up and place in a buttered ovenproof dish.
6. Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill.