|Batter For The Crêpes|
Crêpes, similar to Soufflés, can be savoury or sweet. Although in the case of crêpes they tend to be more sweet than savoury.
There is a basic recipe for the crêpe batter to which you can add either sugar or salt to achieve your idea.
In the case of salted crêpes you have to make the crêpe thicker because it will be filled with something.
In our case we will fill them with spinach purée, boiled ham, and cheese.
You will therefore need:
- 250 ml. milk
- 1/8 tsp. salt.
- 1/2 tsp. baking soda.
- 2 eggs.
- 125 gms. of flour.
- 30 gms. melted butter.
- More butter for the making of the crêpes.
A) For the Batter:
- Beat eggs with an electric hand beater till they are fluffy.
- Add the salt, flour, baking soda and beat till smooth.
- Add melted butter and blend.
- Set aside for half an hour till all ingredients interact.
- Heat a large skillet. Wet a piece of kitchen paper with oil and oil the pan.
- Then add a ladle of batter.
- Swirl the batter all around skillet till the batter dries. Stop this circle motion, and cook the crêpe on one side, while trying to detach it from the skillet. check color behind then flip.
- Cook some more and place on a plate.
- Repeat the steps above for the rest of the batter.
- You should end up with at least 6 crêpes.
B) For the Spinach Purée:
|Spinach Purée With Bechamel Sauce|
- Thaw enough spinach to make 1 cup of cooked, and pressed spinach.
- Cut up fine, add some garlic salt and one cup of seasoned bechamel sauce.
- Take each crêpe as in photos and spoon some spinach purée and spread with the back of the spoon.
- Put a slice of ham.
- Top with any grated cheese
- Roll the crêpe just like you would a carpet.
- Set on a well buttered rectangular baking dish.
- When all the 6 crêpes are ready and rolled, cover with bechamel sauce.
- Bake in maximum heat oven for about 20 minutes.
- Let cool, and serve.
N.B. The Crêpes must be made a little thick to be able to hold the filling.