Spinach Crepes

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I woke up this morning and that was the view from my bedroom window. For a moment it was like a de ja vu moment in my life. I felt like when I was years back in New Hampshire and I was watching the snow from my apartment’s window. Is this March or January? I wonder. If you thought Athens as a warm and sunny place, well that’s a proof that nature can change everything we thought we knew!



Anyway, we are all at home the heat works at its full capacity, the fireplace is on and the pot is on the stove. Yesterday was Clean Monday for us and the official beginning of 40 days of lent until Easter. Yesterday was a holiday and this snow extends it couple of days more. Not bad, not bad at all!
During the 80’s Greeks discovered crepes. Every housewife who respected herself in every gathering formal or informal made a dish with crepes. They stuffed them either with béchamel and ham or spinach.
In my effort to offer my family a meatless meal, these crepes came to my mind. I thought it would be a good idea and something that we do not ordinarily eat. Needless to say that my picky son when he saw them he gave me that snobbish, ‘this is all you can do for me?’ look. But a mother has some secret weapons and I used one of these.



Lately he has discovered computer games. We allow him to play only during the weekend and only for two hours as a total. So, I said to him that if he would eat the crepes, he could gain another half hour of computer games.
Kind of devious right, but like Machiavelli said very many years ago ‘the ends justify the means.’ In this case the cause was worth it. Spinach contains many vitamins and iron and the cheese contains calcium necessary for the bones. So, I did it for a good cause and I am not feeling guilty whatsoever!
I used a recipe I found in box of crepes mix I bought once for a gathering. I didn’t really have the time to make my own, so I kinda cheated and took a shortcut, that’s between us, nobody else noticed it. Anyway, as I was saying, I found the recipe on the box and I made them once with my own mix and they were very tasty, with an elegant flavor of spinach and cheese. Something like a spinach pie only lighter. Here is the recipe for the crepes; I hope you will enjoy it!

Spinach Crepes
For the crepes
¾ cup all purpose flour
¼ cup semolina
1 ½ cup cups evaporated milk
2 large eggs
3 tbsp margarine
Pinch of salt
Pinch of sugar


For the filling
1 onion, chopped
500 gr. spinach
150 gr. mushrooms, sliced
1/3 cup dry white wine
250 gr. anthotiro (ricotta or cottage can do just fine), crumbled
1 cup parmigiano reggiano or graviera, grated
Salt, pepper
2 tbsp olive oil
2 tbsp fresh dill
2 tbsp fresh parsley
1 can evaporated milk
1 egg
½ cup emental cheese, grated

Spinach Crepes

For the crepes

Place all the ingredients in a bowl and mix either with a hand mixer or vigorously by hand.
When everything is incorporated place the bowl for at least 30 minutes in the refrigerator. In this way all the babbles that were created during the whisking will vanish.
After that time take the mixture out whisk softly and begin to make the crepes. I have a crepe-machine and I follow the manufacturer’s instructions but if you do not, take a medium nonstick skillet and put it over medium heat.



Add ½ tbsp of margarine or butter and pour about ¼ cup of the mixture.
Cook until the crepe has taken a nice golden color. Flip and cook for about 30 seconds. Remove from heat.
Preheat oven to 175° C.
For the filling
You can use fresh or frozen spinach. In both cases we fill a pot with water and bring it to a boil.
We throw the spinach and leave it for a few minutes no more that 5 to soften. Drain it really well and leave it aside.



In a skillet pour 2 tbsp of olive oil and sauté the onion in medium heat until it becomes transparent. Add the mushrooms and continue to sauté until they become soft. Pour the wine and let it evaporate.
Add the spinach, salt and pepper.
Remove from fire and add the eggs, the cheese, the dill and the parsley. Put again on fire and simmer for couple of minutes. Remove from fire.


Spinach Crepes  


Take one crepe and fill it with 2 spoons of the mixture. Wrap and place it in a buttered glass pan with the seam underneath.
Beat the evaporated milk with the eggs and pour it over the crepes. Throw the emental cheese and bake until the cheese melts and they take a nice golden brown color.


Spinach Crepes


I am linking this to
It’s a Keeper Thursday
Thursdays at Life as Mom
Tip Day Thursday
Frugal Food Thursday
Show Off Your Party Stuff

Full Plate Thursday at Miz Helen’s Country Cottage
Julie’s Family Friendly Fridays at Mommie Cooks
Friday Potluck at EKat’s Kitchen
Foodie Friday at Designs by Gollum

Foods on Friday
Feature Yourself Friday
Friday Features
I’m Loving it Friday
Everything But the Kitchen Sink Friday
Sweet Tooth Friday

Tasha from The Brick Kitchen tagged me to answer 7 random questions about myself so let’s do it!
1. Just like her I love shoes and I have quite many.
2. I am very much afraid of airplanes. Although I have travelled many times, I am always scared when I get on an airpolane.
3. I hate people who think they know everything, play the smart ass and look at you with that condescension looks.
4. I cannot imagine my life without chocolate.
5. My latest passion is to try and improve my photographic skills.
6. I am quite stubborn.
7. I have a collection of miniature shoes from different periods of time.

As always if anyone wants to participate in this game, please let me know and I will be more than happy to tag you.