Spinach Crepe with Gorgonzola Filling

Name: Spinach Crepe with Gorgonzola Filling
Yield: 8
Ingredients: For the crepe batter; One medium bunch of spinach (800g); 2 eggs; 2 tablespoons of melted butter; 1/4 cup of all-purpose flour (30g); 1/2 teaspoon of active dry yeast; 1/2 teaspoon of salt; 1/2 cup of milk (120ml); For the filling; 4 tablespoons of cornstarch; 1 1/2 cups of milk (360ml); 1 3/4 cups of gorgonzola cheese (230g); A pinch of nutmeg, grated; For the sauce; 5 large tomatoes (850g), ripe and seeded, diced; 2 cloves of garlic, minced; 2 tablespoons of olive oil; 1 tablespoon of chopped parsley; 1/2 teaspoon of salt; 1/2 cup of chicken broth dissolved in 1 cup of boiling water (120ml)

1
For the crepe batter
2
One medium bunch of spinach (800g)
3
2 eggs
4
2 tablespoons of melted butter
5
1/4 cup of all-purpose flour (30g)
6
1/2 teaspoon of active dry yeast
7
1/2 teaspoon of salt
8
1/2 cup of milk (120ml)
9
For the filling
10
4 tablespoons of cornstarch
11
1 1/2 cups of milk (360ml)
12
1 3/4 cups of gorgonzola cheese (230g)
13
A pinch of nutmeg, grated
14
For the sauce
15
5 large tomatoes (850g), ripe and seeded, diced
16
2 cloves of garlic, minced
17
2 tablespoons of olive oil
18
1 tablespoon of chopped parsley
19
1/2 teaspoon of salt
20
1/2 cup of chicken broth dissolved in 1 cup of boiling water (120ml)

Ingredients

1
For the crepe batter
2
One medium bunch of spinach (800g)
3
2 eggs
4
2 tablespoons of melted butter
5
1/4 cup of all-purpose flour (30g)
6
1/2 teaspoon of active dry yeast
7
1/2 teaspoon of salt
8
1/2 cup of milk (120ml)
9
For the filling
10
4 tablespoons of cornstarch
11
1 1/2 cups of milk (360ml)
12
1 3/4 cups of gorgonzola cheese (230g)
13
A pinch of nutmeg, grated
14
For the sauce
15
5 large tomatoes (850g), ripe and seeded, diced
16
2 cloves of garlic, minced
17
2 tablespoons of olive oil
18
1 tablespoon of chopped parsley
19
1/2 teaspoon of salt
20
1/2 cup of chicken broth dissolved in 1 cup of boiling water (120ml)

Directions

1
Prepare the crepe batter: wash and chop the spinach, then cook it with a little water until tender
2
Drain and blend to extract the liquid
3
Pound the mixture well
4
In a medium bowl, combine 200g of cooked spinach, eggs, flour, yeast, salt, milk, and melted butter
5
Mix well with a hand mixer
6
Preheat a non-stick skillet over medium heat
7
Pour in enough batter to cover the bottom and cook until the edges start to curl (about 2 minutes)
8
Flop the crepe over and cook for another minute
9
Repeat with the remaining batter, then set aside
10
Prepare the filling: whisk together milk and cornstarch, then add gorgonzola cheese and a pinch of nutmeg
11
Cook in medium heat, stirring constantly, until smooth (about 4 minutes)
12
Distribute the filling among the crepes and roll them up
13
Arrange the filled crepes side by side on a baking dish and reserve
14
Prepare the sauce: combine all ingredients in a large saucepan, cover, and simmer over medium heat, stirring occasionally, until the tomatoes start to break down (about 10 minutes)
15
Distribute the sauce over the crepes and serve immediately
16
Cals: 284 per serving.