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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Florentine Crepes Recipe

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This recipe for Florentine Crepes is from The Laura Lou Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crepes:
1 c. whole milk
1 egg
5 T. flour
1/4 c. buckwheat flour
1/2 tsp. salt
1/2 tsp. oil
8 tsp. unsalted butter

Filling:
2 c. creamed spinach
2 hard-cooked eggs, chopped
1 c. Parmigiano-Reggiano cheese
salt and pepper
Freshly grated nutmeg
Directions:
Directions:
Using a stick blender, mix milk, egg, flours, salt, and oil until smooth. Cover and refrigerate for 2 hours or overnight. In crepe pan over medium heat, melt 1 tsp. butter to coat pan. Lift pan at slight angle and pour 2 T. batter into center, tilting pan to spread batter to edges. Return to heat. Cook until golden 1-2 min per side. Transfer to plate and cover. Repeat to make 8 crepes.

Preheat oven to 400º.

Make filling by combining spinach, eggs, 1/2 c. cheese, salt, pepper and nutmeg. On clean surface, lay crepe flat, spread 1/4 c. filling over crepe and fold into quarters. Transfer to lined baking sheet. Repeat with remaining crepes. Sprinkle crepes with 1/2 c. cheese. Bake until warm through and cheese is golden, about 15 min.
Serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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