Thursday, August 16, 2012

Crêpes Florentine

After finally checking out the Evergreen Brick Works Farmers Market about a month or so ago, I haven't been able to stop day dreaming about the endless possibilities for fillings for savory crêpes! Fascinated by a crepe station set up at the market, serving made-to-order crêpes filled with all sorts of grilled and raw veggies, herbs, and spices, I've been wanting to try my hand at making my own delicious savory crêpe. I had finally conquered the Savory Chicken Crêpe that gave me so much trouble in the past, so now I wanted to try something different! Through my brainstorming I had come up with a crêpe recipe featuring spinach, mushrooms, and other grilled vegetables, but with a fridge full of leftovers and not a lot of fresh produce, that idea went out the window. I had to readjust my original idea. With little more than frozen spinach, some cheese, and a carton of eggs for me to cook with, I decided to make something I had never even eaten before, Crêpes Florentine. With a classic combo like spinach, cheese, and eggs, I knew that despite never trying the French dish, I would have no trouble making my final product a success! By seasoning the crêpe batter with fresh chives, creaming the spinach, and seasoning the dish with just a hint of cayenne pepper, I was able to take a simple dish to new heights! My family and I loved my Crêpes florentine and will definitely be making this simple and pretty breakfast, lunch, or dinner item again!
Crêpe Batter
3/4 cup flour
1 cup milk
3 eggs
1/4 cup vegetable oil
1/4 tsp salt
1 tbsp chives, chopped
butter or vegetable oil spray, for frying 

1 tbsp olive oil
1/2 tsp garlic, minced
1/2 large yellow onion, chopped
2 tbsp butter
2 tbsp flour
3/4 cup cream, heated
1 (9oz) package frozen chopped spinach, thawed & drained
1/4 tsp cayenne pepper
1 cup shredded gruyere cheese
4 hard boiled eggs, sliced
salt and pepper, to season
cayenne pepper, to season
chopped parsley, to garnish

  1. Whisk or process (using a food processor) all crêpe batter ingredients until blended. Refrigerate for 1 hour or overnight.
  2. Meanwhile, make the filling in the last 20 minutes or so that the crêpe batter is chilling. In a large sauté pan, heat olive oil and garlic at medium heat. Add the onions and cook stirring occasionally, until onions are soft and translucent.
  3. Turn heat up to medium-high and and add the 2 tbsp butter. When butter has just melted, add the 2 tbsp flour and whisk constantly for about 2-3 minutes as the flour cooks out and the mixture begins to colour slightly. Add the hot cream, a little bit at a time, while continuing to whisk. Cook for another 1-2 minutes and stir in the thawed spinach. 
  4. Stir in the 1/4 tsp cayenne pepper, taste, and season additionally with salt and pepper.
  5. The crêpe batter should be ready for frying now! In a lightly greased crepe pan or frying pan, fry crepes approximately 60 seconds on one side or until edges are brown. Carefully flip crêpe and fry for proximately 30 seconds on the other side. While crêpe is frying on the other side, quickly sprinkle in some cheese, scoop over an even layer of the spinach mixture (about 1/4 cup),   top with a layer of the sliced hard boiled eggs, and season with salt, pepper, and a shake of cayenne pepper. Roll, garnish with parsley, and serve immediately. Continue until all batter has been used. 
Listening To:
Lykke Li - Jerome

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1 comment:

Behold the Metatron said...

Looks so good. I'd love to try and make these one day.