spinach crepes

These bright green spinach crepes are sweet instead of savoury! The flavour of the spinach fades away so they taste like vanilla crepes. Lovely topped with strawberries and sweet sour cream.

Spinach Crepes with Strawberries and Chocolate Avocado Mousse

oz (200 grams) spinach (fresh

eggs

(125 milliliters) milk

(200 milliliters) water

tsp vanilla extract

butter

(125 grams) plain (all purpose) flour

tbsp sugar

tsp salt

tbsp rapeseed oil (or other oil)

Strawberries (to serve)

avocado (flesh)

tbsp milk

tbsp powdered icing sugar

cocoa powder

salt

tbsp soured cream

tsp powdered icing sugar

Put all six ingredients into a food processor, blender, or use a hand blender, and blend until smooth. Put in the fridge to chill while making the crepes.

Start with the Avocado Chocolate Mousse:

Steam the fresh spinach, then puree in a food processor (or defrost frozen chopped spinach). Squeeze out any excess water.

In a bowl, whisk together the eggs, milk, water, vanilla, butter and spinach. Add the flour, sugar and salt then whisk until smooth.

Heat the oil in a frying pan over a medium heat. Add 4-5 tbsp of the batter and use a spoon to smooth it around the bottom of the pan to make a very thin circle. Cook for 2-3 minutes until golden, then flip carefully and cook the other side for a further minute. Continue until the batter is used up. Set the crepes aside to cool.

For the crepes:

Sift the icing sugar into the soured cream in a bowl and stir.

Serve the crepes with the mousse, a drizzle of the cream mixture and sliced strawberries, roll up and enjoy!

For the Sweet Sour Cream

These Crepes with Spinach and Cheese Filling make a delicious vegetarian lunch, easy to prepare and full of goodness.&nbsp; Prepare the filling in advance and enjoy these crepes pancakes either hot or cold.&nbsp; They also make a great lunchbox idea.

Crepes with Spinach and Cheese Filling

spinach

garlic (finely chopped)

tbsp low fat

g mature cheddar cheese (coarsely grated)

½ tsp onion granules

Sea salt and pepper

Olive/vegetable oil

flour

330 ml semi-skimmed milk (low fat)

⅕ tsp fine sea salt

olive oil

Prepare the spinach first. In a large pan heat up 1 tablespoon of oil, add the garlic and fry for 30 seconds.  Add the spinach and fry over a high heat for about a minute, stirring all the time, until the spinach has wilted.  Remove from the heat before it starts releasing water.  Set aside to cool.

Meanwhile make the crepes.  In a large bowl combine the flour with the salt and stir using a whisk.  Add the egg and oil and start gradually pouring in the milk whisking all the time until all the ingredients have been incorporated and the mixture is silky smooth. Set aside for 5 minutes.

Heat up a pancake pan (large or small), grease with a little oil (I used a piece of paper towel to do this) and ladle the crepes batter onto the pan in a circular motion swirling the pan to ensure the batter covers the entire surface.  Cook over a medium heat for about 2 minutes on one side and a minute on the other, until the crepe is lightly browned.  Stack ready crepes on a large plate.

To make the filling puree the spinach mixture (once cooled) along with the cottage cheese, cheddar cheese and onion granules until smooth (or puree the spinach then stir in the cheeses for more texture).  Season to taste and make the crepes. 

French Gâteau de Crêpes à la Florentine Recipe will surely impress even the pickiest guest! 

French Gâteau de Crêpes à la Florentine

crepes

Gruyère Cheese Sauce:

unsalted butter

all-purpose flour

milk

gruyère cheese

sea salt and pepper

Torte:

baby portabella mushrooms, sliced

nutmeg

parmesan

In a medium sauce pan over low heat,...

In a medium sauce pan over low heat, melt butter.

Whisk in flour and cook slowly, stirring, until...

Whisk in flour and cook slowly, stirring, until the butter and flour foam without changing color, approximately 2 minutes.

Remove from heat.

Bring milk to slow boil over medium heat,...

Bring milk to slow boil over medium heat, add salt, and slowly pour hot milk over the hot flour mixture; beating with a wire whisk until smooth.

Return to stove, whisk in gruyère cheese, and...

Return to stove, whisk in gruyère cheese, and bring to boil; over medium-high heat.

Cook 1 minute more, whisking, and remove from...

Cook 1 minute more, whisking, and remove from heat.

Add nutmeg, salt, and pepper to taste; set...

Add nutmeg, salt, and pepper to taste; set aside.

Reserve 1/3 cup sauce for garnishing the top...

Reserve 1/3 cup sauce for garnishing the top of torte.

Preheat oven 350 degrees.

In a small fry pan, heat oil- allow...

In a small fry pan, heat oil- allow to heat to almost the smoke point, add mushrooms and saute until slightly softened- about 3 minutes.

Add fresh spinach to mushrooms and cook until...

Add fresh spinach to mushrooms and cook until wilted, about 1 minute.

Add mixture into cheese sauce and stir to...

Add mixture into cheese sauce and stir to combine.

Place crepe in a shallow baking dish, spread...

Place crepe in a shallow baking dish, spread crepe with 1/4 cup of filling, Cover with another crepe and spread with more filling; repeat process ending with plain crepe on top.

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