Spinach Crêpes

Preparation info
  • Makes

    12 to 14

    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About


  • 1 large egg
  • cups milk
  • 1 cup all-purpose flour


Place the egg, milk, flour, salt, and spinach in a blender and pulse until the batter is smooth. Place a 6-inch, well-seasoned or nonstick crêpe pan over medium heat. Dip the cut side of a potato half in the melted butter and use it to lightly grease the pan. Tilt the hot pan toward you. Ladle a scant ¼ cup