Spanakopita Crepe
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 291.4
- Total Fat: 14.5 g
- Cholesterol: 168.1 mg
- Sodium: 1,819.3 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 6.1 g
- Protein: 21.4 g
View full nutritional breakdown of Spanakopita Crepe calories by ingredient
Introduction
A light crepe made from scratch with spanakopita or spinach like filling A light crepe made from scratch with spanakopita or spinach like fillingNumber of Servings: 3
Ingredients
-
Crepe:
1/4 cup flour (or more if needed)
2 eggs
1/2 cup water
1/2 cup skim milk
1 tsp salt
1 tsp baking soda
Spanakopita/filling:
2 packages of spinach
1/2 of an onion chopped
2 cloves of garlic
1 tbsp olive oil
1/2 cup feta cheese
1/2 cup cottage cheese
Utensils:
1 pot with lid
1 sauté or deep pan
strainer
1 large round shallow pan
1 bowl
cutting board
knife
wooden spoon
Directions
Can make three 8 inch in diameter crepes
Start steaming the spinach for the filling in the pot until the spinach is wilted. While the spinach is cooking put together the batter for the crepe in the bowl by mixing the 2 eggs, flour, salt, baking soda, water and milk. Set that aside for later and check on the spinach. If spinach is cooked, strain it with strainer or colander. Then, chop up the onion and garlic and sauté them in the deep pan with the olive oil until they are lightly browned. Then, add the spinach to the mix. Let the spinach cook first before you add in the feta and cottage cheese. Let the cheese melt for a little bit then remove the pan with the filling from the stove or turn the stove off. Use cooking spray or butter for the large shallow dish to cook the crepes. Begin cooking the crepes by pour a 1/2 cup of the batter into the pan. Move the pan around in circles to spread the batter around, making a thin layer, and cook on low temp. Once the crepe is almost completely solid, add 1/2 of the filling and fold crepe over. It is not necessary to flip the crepe, but it is optional before adding the filling.
Number of Servings: 3
Recipe submitted by SparkPeople user HELPMEFIXTHIS.
Start steaming the spinach for the filling in the pot until the spinach is wilted. While the spinach is cooking put together the batter for the crepe in the bowl by mixing the 2 eggs, flour, salt, baking soda, water and milk. Set that aside for later and check on the spinach. If spinach is cooked, strain it with strainer or colander. Then, chop up the onion and garlic and sauté them in the deep pan with the olive oil until they are lightly browned. Then, add the spinach to the mix. Let the spinach cook first before you add in the feta and cottage cheese. Let the cheese melt for a little bit then remove the pan with the filling from the stove or turn the stove off. Use cooking spray or butter for the large shallow dish to cook the crepes. Begin cooking the crepes by pour a 1/2 cup of the batter into the pan. Move the pan around in circles to spread the batter around, making a thin layer, and cook on low temp. Once the crepe is almost completely solid, add 1/2 of the filling and fold crepe over. It is not necessary to flip the crepe, but it is optional before adding the filling.
Number of Servings: 3
Recipe submitted by SparkPeople user HELPMEFIXTHIS.