Spinach Crepes (Crepes Spinacci)

3/4 cup milk
1 heaping cup flour
3 Tbsp. butter
1/2 kilo spinach, well cleaned and with thick stems discarded
1 onion, whole
salt and pepper to taste
pinch nutmeg
200 gr. Parmesan cheese, grated

Combine the milk and four and blend them thoroughly to make a smooth batter. In a 18 cm. crepe pan (or other similarly sized skillet) melt 1 Tbsp. of the butter. Turn the pan to make sure the bottom and sides are well coated and, when the butter is hot, spoon in enough batter to form a thin pancake. Cook the pancake on both sides and then set aside. Repeat the process until all of the batter is used, stacking the pancakes one on top of the other. Add butter to the pan only if the pancakes begin to stick.

Rinse the spinach well under running water and drop into a large saucepan with an ample amount of boiling salted water. Bring again to a boil and cook for 5 minutes. Remove from the heat, rinse under cold water and drain. Chop the spinach finely.

In a separate saucepan boil the onion in water for 10 - 15 minutes. Remove the onion from the water and slice. In a skillet melt the remaining butter and in this saute the onion slices until translucent. Add the spinach and continue to saute for 5 minutes longer. Remove from the flame, season with salt, pepper and nutmeg and mix well. On each crepe place 2 Tbsp. of the mixture and sprinkle over with grated cheese. Roll the pancakes and place them on a well greased baking dish. Over the top sprinkle the remaining cheese and place in a hot oven until the cheese has melted and is golden brown. Serve hot.

Serves: 6

Source: unknown

Prepared by: Frith for the March 2004 meeting