My Spinach Crepes

Spinach Crepes

Crepes

½ cup milk

½ cup water

¼ teaspoon salt

1 cup flour, sifted

2 eggs

2 tablespoons melted butter

Whisk eggs together, then whisk in milk and water.  Next sift in flour and salt and then lastly whisk in butter until batter is smooth.  Let batter sit for at least 15 minutes.  Batter should be thin, if it gets to thick whisk in a teaspoon of water. 

Wet a paper towel with oil and rub oil all over the bottom of a small non-stick pan, then pour about a ¼ cup of batter in bottom of the pan and swirl the batter around the bottom until you have a nice thin crepe formed.  Cook until just starting to brown and using a rubber spatula turn the crepe and cook other side just until starting to brown.  Place each cooked crepe on top of a piece of waxed paper, do not stack crepes on top of each other.

Filling

1 tablespoon lite olive oil

1 medium onion, minced

1- 3-4 ounce package prosciutto, minced

1 bag fresh baby spinach, chopped

Dash nutmeg, fresh grated if you have it

2 teaspoons dried basil

15 ounces ricotta cheese, part skim

1 egg

¼ cup grated Parmesan cheese

 Pinch salt

Pepper

Dash cayenne pepper

In skillet heat oil and add onions and cook until clear.  Add chopped spinach to onions and cook just to wilt down spinach.  Scrap spinach mixture in a large bowl and mix in all other ingredients.  Set aside while you make the sauce.

Sauce

4 tablespoons butter

4 tablespoons flour

½ teaspoon dry mustard

2 cups milk

Dash cayenne

white pepper

2 tablespoons grated Parmesan cheese

¼ cup grated Parmesan cheese

In medium saucepan over medium heat melt butter and then whisk in flour.  Cook stirring for about 2-3 minutes and then slowly whisk in milk and cook stirring until sauce has thickened.  Cook for another 5 minutes and then stir in dry mustard, peppers, and cheese.  When cheese has melted remove from heat and set aside.

In 2 buttered 8” square pans starting on the left side place one crepe and add some filling to one side of the crepe and then fold the other side of the crepe over the filling.   Continue this until you have filled each pan with about 4 crepes, dividing the filling between the crepes.  Cover the crepes with some of the cheese sauce and sprinkle with the quarter cup of Parmesan cheese.  Bake in a 350 degree oven for about 30 minutes or until browned and bubbling. 

**You can make these ahead of time, you may need to bake them longer if the crepes are cold.  These freeze well too!