Fluffy homemade crpe batter filled with fresh spinach, Swiss chard, tomatoes, feta cheese and topped with a bchamel sauce/ Note: For best results, refrigerate crpe batter overnight. Special Equipment: Double boiler. Courtesy of Catherine Schmuck of Crperie Catherine.
Directions for: Crpe Florentine
Ingredients
Crpe Batter2 eggs
1 cup flour
1 cup milk
1 tsp sugar
tsp salt
1 Tbsp salted butter, melted
Bchamel Sauce1 cup 2% milk
cup 35% cream
⅛ cup salted butter
tsp Dijon mustard
1 clove garlic, finely chopped
⅛ cup flour
Crpe Florentine1-2 tomatoes, chopped (8 tablespoons)
4 eggs
1 cup Swiss cheese, grated
2 cup fresh spinach
onion, sliced thinly
8 Tbsp feta cheese, crumbled
garlic powder
oregano
salt
Directions
Crpe Batter1. In a medium bowl, whisk eggs until frothy. While whisking, alternate additions of flour and milk until fully combined.
2. Whisk in sugar, salt, and melted butter.
3. Cover and refrigerate overnight.
Bchamel Sauce1. In a double-boiler, bring water to boil.
2. While you wait, melt cup salted butter over medium heat in a heavy-bottomed pot.
3. Add Dijon mustard and garlic; stir and cook until garlic starts to soften but does not brown. While stirring, add flour to make a roux.
4. Add milk and cream to the top of the double-boiler to heat; be careful that milk and cream doesnt boil.
5. Stir milk mixture into the roux and stir for 1-2 minutes, or until bubbles start to appear. Keep bchamel sauce warm over low heat until assembly.
Crpe Florentine1. Toss chopped tomatoes with a pinch each of garlic powder, oregano, and salt.
2. Preheat oil in a 12-inch pan; ladle crpe batter into the pan and cook over medium heat for 2 minutes.
3. With a spatula, flip crpe; crack an egg over the crpe and distribute evenly over the crpe with a fork.
4. Spread cup of grated Swiss cheese over half of the crpe; top the Swiss cheese with cup spinach, of the onion, 2 tablespoons of crumbled feta, and 2 tablespoons of tomato.
5. Continue cooking crpe until egg is no longer runny; once egg is solid, fold the half with the ingredients over the empty half of the crpe to close and continue cooking for 2 minutes, or until spinach wilts.
6. Fold in crpe half again and place crpe on a plate.
7. Lift one quarter of the crpe and spoon heated bchamel sauce into the crepe; drizzle an additional cup of heated bchamel sauce on top of the crpe.
8. Garnish crpe with parsley and serve. Repeat for remaining batter.
See more: Breakfast, Brunch, Eggs/Dairy, French, Cheese, Vegetables, Vegetarian