Whole Wheat Chive Crepes with Spinach and Gruyere
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 623 |
| pro | 33 g |
| total fat | 40 g |
| sat. fat | 21 g |
| carb | 35 g |
| fibre | 4 g |
| chol | 222 mg |
| sodium | 898 mg |
| % RDI: | - |
| calcium | 78 |
| iron | 33 |
| vit A | 106 |
| vit C | 13 |
| folate | 77 |
- Portion size: 6
This brunch entree is terrific for company. You can make the crepes ahead of time to assemble in the morning. Serve with a green salad.
Ingredients
- 2/3 cup 2/3cupwhole wheat flour
- 2/3 cup 2/3cupall-purpose flour
- 1/4 tsp 1/4tspsalt
- 4 4eggeggs
- 1-1/2 cups 1-1/2cupsmilk
- 1/4 cup 1/4cupbutter, melted
- 1 tbsp 1tbspchopped fresh chivefresh chives
- 1 tbsp 1tbspchopped fresh parsley Bechamel Sauce:
- 2 tbsp 2tbspbutter
- 1/4 cup 1/4cupall-purpose flour
- 2 cups 2cupsmilk
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 pinch 1pinchground nutmeg
- 1 cup 1cupgrated Parmesan cheese Filling:
- 2 tbsp 2tbspextra-virgin olive oil
- 3 3shallotshallots, finely chopped (or 1/2 small onion)
- 2 bags(8oz/227 g each) 2bags(8oz/227 g each)spinach, trimmed
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 cups 2cupsshredded Gruyere cheese or Swiss cheese
Preparation
In bowl, whisk together whole wheat flour, all-purpose flour and salt. In small bowl, whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain through sieve into bowl. Stir in chives. Cover and refrigerate for 1 hour.
Heat 8-inch (20 cm) crepe pan or skillet over medium heat; brush with some of the remaining butter. For each crepe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling pan to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)
Bechamel Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 2 minutes.
Whisk in milk, salt, pepper and nutmeg; bring to boil. Reduce heat and simmer, whisking often, until smooth and thickened, about 10 minutes. Reserve 2 tbsp (25 mL) of the Parmesan cheese; whisk in remaining cheese. Keep warm. (Make-ahead: Refrigerate in airtight container for up to 24 hours; reheat to serve.)
Filling: In large saucepan, heat oil over medium heat; cook shallots until golden and tender, about 3 minutes.
In batches, add spinach to pan; cook, stirring, until wilted and no liquid remains, about 8 minutes. Transfer to colander and press out liquid; coarsely chop. Sprinkle with salt and pepper.
Spread 2 tbsp (25 mL) bechamel on each crepe. Divide spinach mixture over top. Sprinkle each with heaping 2 tbsp (25 mL) Gruyere cheese. Roll up snugly. Arrange in single layer in 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Spread with remaining bechamel. Sprinkle with reserved Parmesan cheese. Bake in 350°F (180°C) oven until cheese is melted, 40 to 45 minutes. Sprinkle with parsley.
Source : Canadian Living Magazine: December 2008
