Meaty Spinach Crepes
By
Sheri Zarnick
@Shili
1
Another farmhouse Wall recipe..those of you who follow me know the incredible story of the treasure of recipes found on an old farmhouse wall hidden behind other walls during a remodel job. Most were hand written right on the wall, others were on index cards or pieces of torn and tattered paper stuck on the wall as if used for wallpaper. I am doing my best to preserve the history I found there and with some of your help finding clues as to the origins of the cook. Thank you all for your input and encouragement along this journey.
Ingredients
- 1/2 lb
- ground beef
- 1 small
- onion, chopped
- 1 clove
- garlic, minced or pressed
- 1 medium
- mess of spinach, cooked and well drained. (modern 1 pkg. frozen)
- 1/4 tsp
- salt
- 1/8 tsp
- ground nutmeg
- 8 oz
- tomato sauce
- 3/4 c
- extra sharp cheddar cheese, shredded
- 8
- crepes (recipe follows)
- 1/2 c
- all purpose flour
- 1/4 tsp
- salt
- 1 c
- milk
- 2 large
- eggs
- 1 1/2 Tbsp
- melted butter
- 1 Tbsp
- olive oil
How to Make Meaty Spinach Crepes
- 1Make the Crepes first while they are chilling you can cook the filling.
- 2Crepes: combine flour, 1/4 tsp. salt, milk, and eggs beat well with a mixer (food processor) blend 10 seconds. Scrape down sides. Add melted butter blend 10 seconds. Cover and refrigerate 1 hour.
- 3Meanwhile brown meat with onion and garlic in frying pan until crumbly. Drain off fat.
- 4Mix in spinach, salt, and nutmeg. Remove from heat, cover and set aside.
- 5Prepare crepes as follows. Cook in a 7" well oiled iron. (cast iron skillet) Makes 12 crepes.
- 6Place 3 Tablespoons of filling in each crepe. Roll and arrange in a 9'x 13" baking dish.
Pour tomato sauce over filled crepes and sprinkle with cheese. - 7Bake 20 minutes at 350^ serve immediately.
- 8* I used Feta cheese in the meat mixture too..I was Awesome.
About Meaty Spinach Crepes
Course/Dish: Beef
