Spinach‑filled Crepes

Ingredients

• 200 ml milk
• 2 Eggs
• Salt
• 100 g flour
• 2 tbsp grated Parmesan cheese
• butter (for cooking)
• 1 Shallot
• 1 Garlic clove
• pepper from grinder
• a pinch nutmeg
• 250 g frozen spinach
• 200 g Feta Cheese
• 50 g coarsely chopped walnuts
• 1 tbsp Olive Oil
• 8 walnut halves (for garnish)

Instructions

1. 1.

   Whisk milk, eggs, salt, flour and parmesan into a batter. Let rest for 30 minutes. Then cook eight thin crepes in a pan with little butter, keeping them warm in an oven at 75 °C.

2. 2.

   Peel and finely chop shallot and garlic. Sauté in hot oil until translucent, add spinach and cover to thaw over medium heat. Season with salt, pepper and nutmeg. Crumble feta and mix with walnuts. Turn off heat and let the mixture stand covered for about 5 minutes.

3. 3.

   Fill each crepe with the spinach mixture, roll into a tube, secure with kitchen twine and garnish with walnut halves. Serve immediately.