1 bunch of spinach without stems
1 1/2 cups of milk
to taste salt
1 cup of all-purpose flour
2 tablespoons (of soup) of melted butter or margarine
2 eggs
1/2 teaspoon of baking powder
1 to 2 tablespoons (of soup) of melted butter or margarine at room temperature
1 bunch of spinach without stems
1 1/2 cups of milk
to taste salt
1 cup of all-purpose flour
2 tablespoons (of soup) of melted butter or margarine
2 eggs
1/2 teaspoon of baking powder
1 to 2 tablespoons (of soup) of melted butter or margarine at room temperature
Blanch the spinach leaves in boiling water
Squeeze out well and chop
In a large bowl, mix together the milk, salt, and flour, and add the melted butter or margarine
If desired, blend everything in a blender or food processor
In another bowl, mix together the eggs, baking powder, and milk with flour
Gradually add the spinach and mix well
Grease the bottom of an 8-inch frying pan with about 1 tablespoon of melted butter or margarine
Heat the frying pan over moderate heat until hot
Spread approximately 2 tablespoons of batter in the frying pan to form a circle about 8 cm in diameter
Cook the crepes -3 to 4 at a time- for 2 to 3 minutes on each side, or until they are slightly browned
Keep them warm in a warmed serving dish covered with aluminum foil (not too tight)
If necessary, add more butter or margarine during the cooking of the remaining crepes
Serve as an accompaniment
If desired, serve with tomato sauce
It makes 6 to 8 servings.
