Spinach Crepes

Spinach Crepes
Fill with Monterey Jack cheese, creamed chicken, sautéed tomatoes and sour cream, or sautéed mushrooms and onions.

1 cup cooked chopped spinach

2 cups milk

1/4 teaspoon salt

1 teaspoon lemon juice

3 eggs

1 1/2 cups sifted flour

2 tablespoons melted butter

Puree in blender. Let set for 1 hour.

Heat an 8 inch greased skillet. Pour in 3 T, batter and swirl batter to cover pan. Cook over medium high heat for 3 minutes.

Stack finished crepes in warm oven, then fold in quarters or roll up with filling.

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