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Creme of Spinach Crepe

Recipe from: La Dominique Creperie

Operated by a professional artist and sculptor, La Dominique Creperie in Philadelphia, Pennsylvania is a mobile cart serving sweet and savory French-style, thin battered crepes – with an artist’s touch.

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Crepe Batter:
1-¾ cups flour, sifted
¼ teaspoon salt
3 egg yolks
2 cups milk
6 tablespoons melted butter
 
Put half of milk into mixing bowl, along with salt and egg yolks, and mix at medium speed until smooth.

Slowly pour remaining milk into mixture and keep mixing at a low speed. Slowly add butter and mix at medium speed.

Warm your frying pan. Take a paper towel, dip it in soft butter, and wipe the bottom of the frying pan so it is lightly coated.

Depending on your pan size, pour a paper-thin layer to cover the pan and move it around.

Fry until the crepe slides around the pan and flip. Cook until golden brown spots appear.

Yield: 20 crepes


Crème of Spinach Filling Ingredients (enough for 4-5 crepes):
1 pound frozen chopped spinach
2 cloves minced garlic
1 small onion sliced
¼ cup half-and-half
3 teaspoons flour
3 tablespoons butter
Parmesan for topping
Roasted red peppers for topping
Oil for sautéing
 
Put a little water at the bottom of a medium size pot. Add spinach, garlic, onion, butter, salt and cook for about 20 minutes, stirring constantly.

In a separate container, mix half-and-half and flour until smooth. Pour slowly into spinach and stir it in. Cook for 15-20 minutes.
 
Put the creme of spinach into the crepe and any steamed veggies you would like, such as broccoli, zucchini or bell pepper (all optional).
 
Fold crepe over on itself a couple times, and top it with Parmesan and roasted red peppers.

Yield: 4 crepes