Spinach crêpes with Roquefort sauce

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 75
    g
    cake flour
  • 2
    ml
    salt
  • 250
    ml
    milk
  • 3
    extra-large eggs
  • 45
    ml
    oil
  • 3
    packets spinach
  • 1
    ml
    salt
  • 1
    ml
    nutmeg
  • black pepper
  • 3
    packets instant white sauce
  • 125
    g
    Roquefort cheese, crumbled
  • chopped chives, to garnish
 

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.
 

Read more on: bake  |  dairy  |  shallow-fry
 

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