Basic green spinach crêpes
Published on 9 January 2015
Favourites stay in this browser only. Sign in to save them to your account.
Do I have all the ingredients?
Ingredients
INGREDIENTS FOR 8 CRÊPES (24 CM DIAMETER)
You have 0 ingredients out of 5
You still need 5 ingredients
The checklist only records what you have available: it does not check allergens or food safety.
Selections and your current step are saved in this browser for this recipe.
Method
The preparation remains in its original order; guided mode is not available for this structure.
I crack eggs into a bowl with well-squeezed spinach and a pinch of salt.
I blend with a stick blender.
I blend in milk.
I gradually add flour.
It should become smooth and velvety.
I strain to remove any lumps.
I lightly grease a non-stick crêpe pan and add some mixture.
Once set and releasing from the edges, I turn it.
I use all the batter, making 8 fairly thick crêpes.
I will fill them with pumpkin. I made them the day before, refrigerated under cling film and will fill tomorrow. They can also be frozen.
Original source: https://incucinaconlilly.com/2015/01/09/crespelle-verdi-agli-spinaci-base/
Reserved advertising space · no adverts are active