Sinful Crepes for - 6 inch crepes 1/2 cup skim milk 2/3 cup water 1/4 cup butter, melted 1 cup all-purpose flour 1/4 teaspoon salt 1 tablespoon vegetable oil Filling: 1 cup cooked spinach - 1 cup ricotta and 1/ cup parmesan 1 cup white cream sauce ( bechamelle) Directions In a medium bowl, mix together milk, water and melted butter. In a small bowl, thoroughly mix flour and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and refrigerate 2 hours. Warm a medium skillet over medium-high heat. Coat pan with a small amount of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter. In the meantime mix the thinly cut spinach with ricotta or soft grated paneer and parmesan (if you use eggs add 1 egg but its not necessary) Add 2 spoons of the cheese mix to each crepe Roll the crepes and add the bechamelle on top.
Posted on: Sat, 12 Jul 2014 10:51:05 +0000
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