Crepes Stuffed with Spinach, Feta and Apples!!!

Ingredients

For the Crepes:
¾ cup all purpose flour – sifted
Resift with:
1 tsp. baking powder
2 tablespoons powdered sugar
Add and beat:
2/3 cups milk
1/3 cup water
½ tsp vanilla
For the Stuffing:
9 oz. box of frozen chopped spinach
2 large apples – peeled and sliced
5 cloves of garlic – chopped
1 tablespoon of brown sugar
Dashes of red pepper flakes
4 oz. feta cheese
1 cup of walnuts
Olive oil
For the Sauce:
1 cup of grape tomatoes
1 healthy handful of Italian parsley
4 cloves of garlic
1 tsp. of capers plus a tablespoon of caper juice

Preparation

1
For the Crepes:
2
Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. If the batter is too thick add a little more milk until it falls nicely from the ladle.
3
Prepare the batter for the crepes and place in the refrigerator.
4
Heat a large frying pan with a drizzle of olive oil. Place the frozen chopped spinach in it to thaw and sauté. When thawed add the garlic to sauté with the spinach.
5
When the garlic is fragrant add the sliced apples, brown sugar and red pepper flakes and continue to sauté.
6
Place the ingredients for the sauce in the food processor and give a few good chops.
7
Drizzle a little olive oil in a small frying pan and sauté these ingredients, while preparing the rest of the meal.
8
Place in the food processor the walnuts and feta cheese and process until smooth.
9
Combine the feta cheese and walnuts with the apples and spinach.
10
Preparing the Crepes:
11
Add a small drizzle of olive oil. Add a small quantity of batter. Tip the pan and let the batter spread over the bottom. Cook the pancake over moderate heat. When it is brown underneath, reverse it and brown the other side. Use a few drops of oil for each pancake.
12
Beginning at the edge of the crepe, place a tablespoon of stuffing and roll.
13
Top with a little of the sauce and serve.

 



About

These crepes are unique and delicious.

With Love,

Catherine
xo

Added:

Thursday, February 23, 2012 - 8:18am

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