Spinach crêpes with Roquefort sauce

Ideas
6 servings
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Dairy

By Food24 November 03 2009
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Ingredients (12)

75.00 g flour — cake
2.00 ml salt
250.00 ml milk
3.00 eggs — extra-large
45.00 ml oil
3.00 spinach
1.00 ml salt
1.00 ml nutmeg — ground
freshly ground black pepper
3.00 white sauce
125.00 g roquefort cheese — crumbled
fresh chives — chopped, to garnish
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Method:

1. Sift the flour and salt into a large jug and gradually beat in the milk, eggs and oil to form a batter. Leave to stand for 30 minutes.
2. Fry the crêpes in an oiled frying pan.
3. Preheat oven to 180 ºC. Boil the spinach, drain, chop and season.
4. Make the white sauce according to the instructions on the packet. Stir 200 ml of the sauce into the spinach.
5. Stir the Roquefort cheese into the remaining sauce.
6. Fill each crêpe with a spoonful of spinach mixture and roll up. Place crêpes side by side in a shallow ovenproof dish.
7. Pour the sauce over and bake in the oven for 30 minutes.
8. Sprinkle chopped chives over the top.



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