Basic crepe recipe
2 whole eggs
2 yolks
3 tablespoons of unsalted butter, at room temperature
1 1/2 cups of milk
1 cup of all-purpose flour
1/2 teaspoon of salt
Filling:
1/2 pound of cooked spinach or escarola
100 grams of unsalted butter
100 grams of grated cheddar cheese
1/2 cup of heavy cream
3 hard-boiled eggs, chopped
Salt and pepper to taste
Basic crepe recipe
2 whole eggs
2 yolks
3 tablespoons of unsalted butter, at room temperature
1 1/2 cups of milk
1 cup of all-purpose flour
1/2 teaspoon of salt
Filling:
1/2 pound of cooked spinach or escarola
100 grams of unsalted butter
100 grams of grated cheddar cheese
1/2 cup of heavy cream
3 hard-boiled eggs, chopped
Salt and pepper to taste
Place all crepe ingredients in a blender
Blend well
Let it rest for 15 minutes
Cook the spinach or escarola and chop
Fry in 2 tablespoons of unsalted butter
Taste and season as desired
Combine half of the grated cheese and chopped eggs
Place one tablespoon of this mixture on each crepe
Roll up and place in a refrigerator-safe mold
Drizzle with heavy cream
Sprinkle remaining cheese and top with small pieces of butter
Bake in a hot oven until golden brown and warm, 4 to 6 servings.
