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Fines galettes (crepes) aux epinards, noix et roquefort


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Fines galettes (crepes) aux epinards, noix et roquefort

Serves 4 as Main Dishor 8 as Appetizer.

This recipe is inspired by the thread entitled TDG: Oh Crepe!, using spinach with the classic combination of Roquefort cheese and walnuts. The batter of this crepe features the appearance of sparkling water. These can be halved again and served as a savory appetizer before a light lunch. You can find a similar French version of this recipe in the March/April 2004 issue of French Saveurs.

  • 2 eggs
  • 250 g flour type 55 or U.S. all purpose
  • 200 ml sparkling water
  • butter for the crepe pan
  • 300 g spinach in branches, fresh, washed, dried, stems removed
  • 100 g Roquefort cheese, crumbled
  • 1 clove garlic
  • 50 g heavy cream
  • 50 g crushed walnuts
  • 30 g butter
  • salt
  • fresh ground black pepper

1) Make the batter for the crepes by incorporating the eggs into the flour, and following it with the sparkling water added while constantly beating. Mix until it is homogenous and liquid. Add salt and pepper. Set aside to rest for 20 minutes.

2) Heat the oven to warm to eventually keep the crepes warm before serving. Put your serving platter in the oven.

While the batter rests, melt the 30 grams of butter in a large pot and add garlic. Add the spinach, which has been washed and the stems removed, and dried, into the pot over medium high heat. Toss until it yields it's juice. add the creme fraiche and mix into the juice. Add the crumbled roquefort, the nuts, and adjust seasoning.

3) Cook crepes - spread a thin layer of batter on the surface of a heated, buttered crepe pan (you might throw the first one out because the first one always comes out a little odd looking). Spread a layer of the prepared spinach cheese stuffing on one side of the crepe, fold the other side over, and cut in two. Continue making the crepes until all of the stuffing is used. Place the finished crepes, as you make them, on the warmed serving platter as you finish with them and keep them warm in the oven until you serve them all at once.

Keywords: Salad, Cheese, Main Dish, French, Vegetarian, Healthy Choices, Easy

( RG946 )

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