Spinach-Stuffed Crêpes

Name: Spinach-Stuffed Crêpes (Gratin de Crepes Farcies aux Êpinards)
Yield: Servings: 3
Cuisine: French
Ingredients: 6 crêpes (2 tablespoons flour, 1 egg, salt, pepper, scant tablespoon olive oil, beer: See method); ½ pound spinach, parboiled, squeezed dry, and chopped; Salt, pepper, nutmeg (optional); Butter (for gratin dish and to top crepes); 1 ounce (about ½ cup) freshly grated Parmesan; 2 tablespoons softened butter; 4 ounces ricotta or other fresh white cheese; 1 egg; Parmesan (to sprinkle on surface)

Gratin de Crepes Farcies aux Êpinards

Preparation info

Servings:
3

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

The cheese and spinach mixture is a traditional Italian ravioli filling. As it stands, it is of a gratifying versatility and it may, furthermore, be subjected to infinite variation.

Ingredients

6 crêpes (2 tablespoons flour, 1 egg, salt, pepper,

Europe
France
Starter
Side dish
Mediterranean
Vegetarian

Method

Make the crêpes.

Mash together the white cheese, the butter, the seasonings, and the egg, then briskly stir in the spinach until well mixed but still mottled in appearance. Add the Parmesan progressively, stirring and mashing after each addition, until a firm paste is formed. Stuff each crêpe with a couple of mounded tablespoonsful of the mixture, rolling it like a cannell