When we lived in Canada, and due to the cold temperatures, we had lot of home fun, and most of our gatherings were accompanied with crepes. Preparing them is really easy, and they allow you to switch from salty to sweet just by changing the stuffing. However, this versatility was one of the things that bothered me the most, this lack of identity! A variant of crepes are the pancakes that they prepare in Belgium, that my friend Gwendi use to cook with pineapple in the dough. This way the pancakes were definetly sweet.
This time I decided to fix the personality of the crepes by giving them some flavour and color.
INGREDIENTS (for 4-5 crepes, depending on the size of the pan)
- 1 cup of milk
- 1 egg
- 1 cup of flour.
- 250 g. of boiled spinach.
- Mix all the ingredients in a bowl with a pinch of salt and a bit of olive oil.
- Mix with the food processor until obtaining an homogeneous dough.
- Leave it rest in the fridge for an hour to allow all the air that we inrtoduced with the food processor to come out.
- Heat up a pan with a bit of olive oil, and when is really hot, add a ladle of the dough. Extend all over the pan until it is not liquid anymore, and then flip carefully. Normally the first crepe is eaten by the cook, as it comes out a bit ugly and oily, and it is not that bad to be thrown.
- Fill with your favourite stuffing:
- Goat cheese and cherry tomatoes.
- Roasted chicken and mustard
- Cured ham and manchego
- Cooked apple and brie
- Raisins, pinenuts and bacon.