May 8 2010

spinach-feta crepes with tomato coulis

Savory Crepe Batter:

4 eggs
1 cup of milk
pinch of salt
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour

Spinach-Feta Filling:

10 oz. of spinach
½ lb. of feta cheese
1/8 teaspoon of nutmeg
2 Tablespoons of lemon juice
½ teaspoon of salt
¼ teaspoon of pepper

Tomato Coulis:

4 tomatoes, chopped
1 Vidalia onion, chopped
2-3 cloves of garlic, minced
Olive oil
1½ teaspoons of salt

To make the crepes:
Add all crepe batter ingredients into a blender and process until combined. Refrigerate at least a few hours, or refrigerate overnight.

After the mixture has chilled in the refrigerator – heat crepe pan until hot. Grease the pan lightly with a no-stick cooking spray. Pour 1/4 cup of batter onto the pan. Rotate the pan so that the batter will spread.

To make the filling:
Rinse and place damp spinach in pot and cook on the stove top until limp. Add spinach and the rest of the filling ingredients into a processor and purée.

Add filling to the center of a savory crepe and roll. Place crepes in a 350 degree oven and heat while you are making the tomato coulis.

To make the tomato coulis:
Sauté onions and garlic in olive oil for about 10 minutes. Add the tomatoes, salt and pepper to the onion mixture. With an immersion blender, process this mixture while still in the pan. You could add this mixture to a blender and puree but I wanted a chunkier texture and the immersion blender allows you to control how you much you puree.

Spoon over crepes and enjoy!