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CREPES WITH SPINACH

Crepes

• 1 cup milk
• 1 cup of flour
• 1/2 cup of butter
• 3 yolks
• 2 eggs
• 1/2 beer
• Pinch of salt
• Oil

Stuffing

• 1kg of fresh spinach
• 1cup cream
• 3 tbsp of butter
• 2 garlic cloves
• 1 tsp nutmeg
• 1 kg gorgonzola cheese
• salt

Sauce

• 1 tsp Honey
• 1 tsp of Dijon mustard
• 1 cup of almonds

Directions

To make crepes:
Measure all crepes’ ingredients in a large bowl and mix with a hand mixer for 30 seconds. Scrape down sides. Mix for 15 seconds more or until you get a soft dough. Cover with a cloth and let the mix sit for at least 1 hour. Brush a large non-stick skillet or pan with cooking oil and pour 2 to 3 tablespoons of the mix and extend forming a crepe. Cook for one minute on one side, then flip and cook the other side. Set aside. Makes 12 to 14 crepes.

To make stuffing:
In a large pan melt the butter over low to medium heat. Add the crushed garlic, then the cream, and mix everything well. Add a few crushed almonds to add flavour, add the nutmeg and combine all the ingredients together. Add the cheese and crumble with a wooden spoon. Once the cheese is perfectly incorporated, add the spinach and mix everything well. Add salt to taste, mix and set aside.

To make sauce:
In a separate bowl, combine the honey, Dijon mustard and crushed almonds. Stir everything together until you get a sauce.

To finalize:
Fill crepes with spinach and roll tightly. Place 3 or 4 crepes in a large plate and pour sauce on top of them. Enjoy! Smacznego!