Spinach filled Crêpes
These crêpes can be made directly on the top of your raclette
grill or a few hours before and then placed on top of the raclette
grill to re-heat.
1 1/4 cups self raising flour
1 1/2 eggs
1 1/2 cups milk
Oil for cooking
150g baby spinach leaves (stems removed)
1/2 spanish onion, finely chopped
100g fetta cheese, finely chopped
100g ricotta cheese
2 tablespoons parmesan or Romano cheese, grated
Sift flour in a large bowl. Pour in combined eggs and milk and stir
thoroughly removing any lumps. Pour into a jug for easy pouring.
Bring 2 cups of water to the boil in a large saucepan. Remove the
stems from the spinach leaves and place in strainer and place over
the boiling water to steam for 2 minutes. Place drained spinach
onto chopping board and chop coarsely. In a bowl combine finely
chopped onion, the three cheeses, spinach and egg and mix well then
place in a serving dish.
At the raclette grill:
Set the raclette grill onto a medium heat. Place spinach filling
onto a raclette pan and place under grill.
Smear oil onto the hot plate. Add 2 tablespoon of the batter to
the grill plate to form thin small pancakes and cook on both sides
until golden brown.
Place cooked crêpe onto plate. Pour spinach filling onto one
half of the crêpe and fold other side over.
PS: You don't need to print out this recipe, we have done that
for you. Our new raclette
recipe book contains many recipes to try out with your raclette
Please note: If you like this recipe please also have a
look at our raclette
recipe book, full of mouth-watering recipes like this one!
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