Stuffed Spinach & Cheese Crepe

Stuffed Spinach & Cheese Crepe


  • 1 cup of all-purpose flour
  • 2 eggs
  • 1/2 cup of milk
  • 1/2 cup of water
  • 1/4 teaspoon salt
  • 2 tbsp. butter, melted
  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled frying pan over medium high heat. Pour or scoop of the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Spinach & Cheese Sauce

  • 1/3 cup of butter
  • 1/2 cup of flour
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 2 1/2 cup of milk
  • 1 1/2 cup of (6 oz.) sharp grated cheddar cheese
  • 2 (10 oz.) pkgs. of Hanover Foods Frozen Chopped Spinach, thawed & drained
  • 6 tbsp. butter
  1. Melt butter in a small pan. Remove pan from heat and add flour, salt and pepper. Stir until smooth. Stirring constantly, add milk slowly. Return to a medium heat bring to a boil, stirring constantly. Simmer for 1 minute. Add cheese and stir over low heat until melted. Remove from heat.
  2. Drain spinach. In 10″ greased pan melt butter and sauté spinach for 2 minutes. Remove from heat. Reserve 1/2 cup cheese sauce. Combine the rest with the spinach and mix well.
  3. Preheat oven to 350 degrees. Using aprox. a 1/2 cup of filling for each, assemble crepes on a buttered heat proof dish. Heat for 10 minutes and serve. Garnish with a fresh sprig of basil.

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