Recipe: Spinach Crepes

This recipe for Spinach Crepes is absolutely delicious! I know I’ve mentioned this before… there was a restaurant I loved when I was growing up… called the Magic Pan… it served all kinds of crepes… one better than the next… talk about menu anxiety… it was tough to choose…

I almost always chose the Spinach Crepe… sometimes paired with a different crepe… you got two per plate… which I think is just perfect... I loved that creamy spinach filling… little did I know it was courtesy of Stouffers… the restaurant used Stouffers Spinach Souffle for the filling…

TIPS

So with all that said… there is absolutely no reason to add more work for yourself… use the Spinach Souffle… while its heating… you can make the crepes… and the cheese sauce….

I seem to remember they served it with sprinkle cheddar cheese on the top that was melted… I altered the crepe a bit… I make cheese sauce to drizzle on top… a fantastic combination.

Make your favorite recipe for crepes… or make mine…. I also have crepe making tips you may find helpful.

You can make the crepes and cheese sauce ahead and reheat them in the microwave. I wouldn’t make the Spinach Souffle ahead… it loses it’s fluffiness when left standing…. Just pop it in to heat right before you need it… figure the time according to the package cooking directions….Assemble everything just before serving.

One package of Stouffers Spinach Souffle should fill at least 6 crepes… if you make larger crepes… figure on 4 crepes.

The recipe for Cheddar Cheese Sauce is enough for 6-8 crepes… depending on how much you want on each… leftovers are perfect for vegetables, eggs and whatever you like cheese sauce on.

Figure two crepes per person.

Pair this with a soup and salad… and you have a nice supper… skip the soup and you have a nice light lunch…







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Recipe: Spinach Crepes

All you need:

Crepes
1 pkg. frozen Stouffers Spinach Souffle
Cheddar Cheese Sauce

For the Crepes:

1 cup sifted flour
2 tablespoons sugar
4 eggs
1 cup milk
1 cup water

For the Cheddar Sauce:

2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk
1 cup shredded sharp cheddar cheese
Salt to taste
Pepper to taste

All you need to do:

Prepare the Crepe Batter :

Sift together the 1 cup sifted flour and sugar.

Beat 4 eggs.

Add the dry ingredients to the eggs.

Beat the mixture until smooth.

Add gradually the 1 cup milk and the 1 cup of water, beating after each addition.

The batter will have the consistency of heavy cream.

Let the batter stand for 30 minutes.

Follow my tips on making crepes for the instructions on how to cook crepes.

Bake the Spinach Souffle:

Bake the frozen Spinach Souffle (in microwave or oven) according to package directions.

To Make the Cheese Sauce:

Over medium heat, melt 2 tablespoons butter in a sauce pan.

Add the flour and whisk well to incorporate the flour.

Add the milk, whisking constantly until all ingredients are incorporated and the sauce is smooth.

When the sauce begins to thicken, add the cheddar cheese.

Whisk constantly until the cheese has completely melted and the sauce is thick.

Add salt and pepper to taste.

Note: If you prefer a thinner sauce, add 2 tablespoons milk to thin it slightly.

To Assemble the crepes:

Fill two crepes per person by spooning the Spinach Souffle filling down the center of each crepe.

Fold the crepe over and tuck an end underneath.

Drizzle with cheddar cheese sauce.