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Another favorite from my catering days. Always a hit.

 

Spinach Crepe Spirals

Crepes with spinach and scallions rolled around cream cheese flavored with garlic, fresh basil, sundried tomatoes and pine nuts.

Ingredients

3 eggs
1 1/2 cups milk
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons ground pepper
1/3 cup chopped cooked spinach, from 1/2 pound fresh spinach, or
1/2 package frozen spinach (5 ounces), thawed
1 cup finely chopped scallions
1 tablespoon vegetable oil
1 pound cream cheese, preferably fresh, at room temperature
1/2 cup finely chopped fresh basil
1 tablespoon vodka
2 teaspoons grated lemon zest
4 garlic cloves, minced
1 1/2 ounces dehydrated sun-dried tomatoes, finely chopped
1/2 cup (3 ounces) toasted pine nuts

Instructions

1. In a blender or food processor, combine the eggs, milk, flour, salt and 1/2 teaspoon of the pepper. Process until well blended, about 1 1/2 minutes. Pour the batter into a large bowl and whisk in the spinach and scallions.
2. Warm a 10-inch skillet, preferably nonstick, over moderate heat and brush lightly with oil. Pour about 1/4 cup of the batter into the hot pan, tilting to coat evenly with a thin layer of batter; pour out any excess. Cook until lightly browned on the bottom, about 2 minutes. Flip the crepe and cook until brown spots begin to appear on the second side, 15 to 30 seconds longer. Remove the crepe from the pan and let cool. Repeat with the remaining batter and oil to make 12 crepes. (The recipe can be made ahead to this point. Wrap the crepes in plastic wrap and refrigerate for up to 3 days or freeze for up to 2 weeks. Let return to room temperature before using.)
3. In a medium bowl, stir together the cream cheese, basil, vodka, lemon zest, garlic and remaining 1 teaspoon pepper.
4. Lay the crepes spotted-side up, on a flat surface and spread each with about 2 tablespoons of the cream cheese-basil mixture. Sprinkle each evenly with 1 to 1 1/2 teaspoons of both sun-dried tomatoes and pine nuts. Roll the crepes tightly and wrap in plastic wrap. Refrigerate for at least 1 hour. (The recipe can be prepared to this point up to 1 day ahead. Refrigerate until ready to slice.)
5. Trim the ends of each crepe roll. Cut on the diagonal into 6 slices.