Spinach Crepes

I got this recipe out of an old book of mine from 1971 called "The Four Seasons Cook book" by Charlotte Adams with a foreword from James Beard :) (no it's not from the four seasons hotel...lol..I wish it was, but there is something about the chefs being from the famous hotel) I love this book, because it has a lot of the classic dishes that were popular duing the French European Culinary Craze.

They have everything from Crabmeat Imperial, Lobster Thermidor, Raspberry Souffle, Peaches Flamed in Bourbon... to techinques and basic recipes like beef consomme, sauce americaine and sauce supreme.

Well, there was one recipe I tried from this book... which was a simple spinach crepe...

I took 6 eggs, 4 egg yolks, 140z of milk, 1 tsp salt and 4 oz butter. Mixed the wet ingredients together and poured it slowly into the 12 oz of all purpose flour . (the consistency should be almost like thick cream. Afterward you would want to add 4 oz weighed raw spinach that was you would cook, drain and puree.

The thing I love most about the spincah crepes, is what you can put in it... for me I loved adding thin prosciutto, arugula and grilled bell peppers... with some type of cheese like goat cheese... mmmm... and thinkin' about that... what about grilled beef with blue cheese and asparagus? or even adding chicken to the whole prosciutto mix. I'm even thinkin' about the beef combination mentioned but this time with avocado, and crunchy red onions marinaded in some type of peppery vinegar with a creamy sauce...

Well, what ever you do with it... just have fun !

1 comment:

Edo said...

This machine makes all types of crepes automatically and even uses greaseless cooking. Amazing!
http://www.lilorbits.com/pr6

Related Posts Plugin for WordPress, Blogger...