Mediterranean crêpes

Recipe from: 8/1/1994 12:00:00 AM
Ingredients 27
Servings 0
Time

Ingredients

  • SPINACH CRÊPES
  • 250
    ml
    chopped fresh spinach
  • 250
    ml
    milk
  • 250
    ml
    cake flour
  • 3
    eggs
  • pinch of salt
  • 2
    g
    grated nutmeg
  • 60
    ml
    melted butter
  • extra water to thin batter down
  • FILLING
  • 1
    green
  • 2
    red peppers
  • 30
    ml
    olive oil
  • 1
    red or white onion, chopped
  • 6
    medium tomatoes, peeled, seeded and chopped
  • 15
    ml
    tomato paste
  • 6
    each green and black olives, chopped
  • 15
    ml
    chopped fresh herbs
  • 15
    ml
    chopped fresh parsley
  • 8
    generous slices of cooked ham, cut into shreds
  • SAUCE
  • 30
    g
    flour
  • 30
    g
    butter
  • 500
    ml
    milk
  • 150
    g
    strong Cheddar, grated
  • salt and freshly ground black pepper
  • 5
    ml
    mustard
 

Method

 
SPINACH CRÊPES 1. Place well washed spinach into a saucepan and cook over a high heat until wilted. Drain, cool and squeeze in your hand until all juice is removed. Mince very finely in blender attachment. 2. Place all remaining ingredients, except melted butter, into a food processor and blend until smooth. Fold in melted butter and set mixture aside for 2 hours. 3. Add a little water to thin batter down and make crêpes in usual way. Stack them with greaseproof paper between them or fill them immediately and place on a serving dish. Any extra crêpes may be frozen. FILLING 1. Roast peppers and peel off outer skin. Remove core and seeds and cut into thin strips. 2. Heat olive oil and sauté onion until soft and lightly browned. 3. Add tomatoes and tomato paste and cook until mixture forms a thick purée. Add olives and pepper strips and simmer mixture for 5 minutes. 4. Add herbs and parsley and season to taste. Stir in ham shreds. 5. Fill as many pancakes as required and keep warm, covered, in a low oven. SAUCE 1. Melt butter in a saucepan and stir in flour. Cook until blended then add a small amount of milk and mix well. Slowly pour in rest of milk and continue to stir until sauce thickens. Add seasoning and mustard. 2. Drizzle warm cheese sauce over crêpes and serve with a crisp green salad and wholewheat yoghurt bread.
 

Read more on: shallow-fry
 

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