Savory Crepes with Spinach & Brie

By AliceV

Ingredients

• Spinach and Brie Filling:
• 1 cup all-purpose flour
• 3 eggs
• 1 1/2 cups whole milk, divided use
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 3 tablespoons unsalted butter, melted, plus whole butter for cooking crepes
• 2 tablespoons olive oil
• 6 ounces baby spinach
• Salt and freshly ground black pepper
• Grating of fresh nutmeg
• 1/4 cup heavy cream
• 6 ounces Brie, such as Ile de France, thinly sliced with or without rind

Details

Servings 6
Preparation time 40mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

Whisk together the flour, eggs, 1/2 cup milk, salt and pepper in a large bowl. Continue whisking until you have a smooth batter. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.

Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.

Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water "dances" across the surface.

Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan while pouring so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.

Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.

If not using immediately, place a square of waxed paper between each 1, place in a resealable plastic bag and store in the refrigerator. Crepes can be refrigerated for up to 2 days or frozen for several months. Reheat uncovered in a low oven (250 degrees) for 15 minutes or until warm. Fill with your favorite filling.


* To prepare the filling: in a large skillet heat the olive oil. Add the spinach and cook, stirring for about 3 minutes. Add the salt, pepper, and nutmeg and stir well. Add the cream and let cook about 5 minutes, or until slightly thickened. Set aside.

* Preheat the oven to 350°F.

* Place the crèpes on a work surface. Divide the spinach between the 6 crèpes and top the spinach with the slices of Brie. Roll each crèpe into a plump, cigar-like shape roll and place in a broiler pan or gratin dish, seam side down. Divide the onion/pepper topping over the crepes and bake on the middle shelf for 10 minutes or until hot and the Brie is melted and bubbling.

Top with carmalized onions and red peppers, if desired.