For the dough
2 eggs
2 tablespoons of melted butter
1 cup of whole milk (240 ml)
1/4 cup of whole wheat flour (30 g)
1/4 cup of all-purpose flour (30 g)
1/2 teaspoon of active dry yeast
1/2 teaspoon of salt
For the filling
1 pound of cooked spinach (800 g)
1/4 cup of finely chopped onion (40 g)
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 cup of whole milk (240 ml)
1 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of ground nutmeg
1/3 cup of chopped nuts (40 g)
For the dough
2 eggs
2 tablespoons of melted butter
1 cup of whole milk (240 ml)
1/4 cup of whole wheat flour (30 g)
1/4 cup of all-purpose flour (30 g)
1/2 teaspoon of active dry yeast
1/2 teaspoon of salt
For the filling
1 pound of cooked spinach (800 g)
1/4 cup of finely chopped onion (40 g)
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 cup of whole milk (240 ml)
1 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of ground nutmeg
1/3 cup of chopped nuts (40 g)
Mix the dough: In a medium bowl, combine all the ingredients and mix well with a hand mixer
In a non-stick skillet with a 16 cm diameter, spread 2 tablespoons of the dough and cook over medium heat until golden brown on the bottom
Flip the crepe and let it cook for another minute on the other side
Transfer to a plate
Repeat the process with the remaining dough. Reserve
Mix the filling: Separate the spinach leaves, wash them in cold water, and drain
Cook the spinach leaves in a medium saucepan, covered, over high heat, stirring occasionally, until tender (about 5 minutes)
Squeeze out as much liquid as possible using a potato ricer
Finely chop the cooked spinach. Reserve
In the same saucepan, cook the onion and butter over medium heat, stirring occasionally, until the onion is softened (about 2 minutes)
Add the flour and mix well
Cook for about 1 minute
Add the reserved spinach, nuts, salt, black pepper, and nutmeg
Cook, stirring occasionally, until slightly thickened (about 1 minute)
Assemble the crepes: Place the filling between the reserved crepe disks
Fold each one in half and then fold it again to form a triangle
Arrange on a plate and serve
180 calories per serving
