Lyons Family Cookbook

Cheesey Spinach Crepes

BLENDER CREPES:

2

eggs

1/4

cup

+ 2 Tbsp non-fat non-instant dry milk powder

1 1/2

cups

water

1

Tbs

oil, canola preferred

1/4

tsp

salt

1

cup

whole wheat pastry flour, or 2/3 cup whole grain uncooked of either kamut, whole wheat pastry, spelt, or other grain

----------

1/2

tsp

olive oil, or non-stick cooking spray

----------

SPINACH FILLING:

10

oz

(bag) fresh baby spinach

4

large eggs

1 1/2

cups

lowfat cottage cheese

1/3

cup

cheddar cheese, shredded

1/4

tsp

salt

1/2

tsp

pepper

-------------------------------------

3

Tbs

unsalted butter, melted

1/3

cup

Parmesan or Romano cheese

1

Place 1st 6 ingredients in blender and blend 30 seconds if using flour, or 3-5 minutes if using grain.

2

To a moderately hot frypan, put 1/2 tsp olive oil before baking each 2 crepes, or spray generously with olive oil non-stick cooking spray.

3

Fill 1/4 cup measuring cup with crepe batter and pour into hot pan, quickly tilting pan to spread to edges of pan. Cook crepe to brown on edges, about 1-2 minutes, loosen with spatula and flip over. Cook lightly on reverse side. Stack on plate until ready to fill and roll. TIP: The flour in the batter tends to settle to bottom quickly, so briefly re-blend before making each crepe, by turning on blender our pour batter into a mixing bowl and stirring.

4

PREPARE SPINACH FILLING: Steam the spinach, drain well, press out water, and chop. Blend next 5 ingredients in mixing bowl in order given, then stir in the spinach with a fork. Place about 3-4 Tbs filling on the side of each crepe and roll up. Place seam side down in lightly greased or sprayed 9 x 13" baking pan (usually takes 2 baking pans). Combine 3 Tbs melted, unsalted butter and 1/3 C Parmesan or Romano cheese, and spread over top of crepes. Bake uncovered at 350° for 20 minutes or until hot through and egg lightly cooked. To serve, spoon SALSA over the top of each crepe.

Makes 11-12 crepes. Recommended to serve with corn or steamed carrots, and a salad. Recommended for dry milk to use: 12 oz bag of Organic Valley Organic Nonfat Dry Milk (for cooking and baking), available at Sprouts or Whole Foods Market, or health food stores.

Source

Author: Sue Gregg