Spinach Egg Crepes

Michael Anthony shares the Spinach Egg Crepe recipe from his cookibook, 'V is for Vegetable'
Contributor
Spinach Egg Crepes

Maura McEvoy

Eating spinach sometimes leaves a funny feeling in peoples’ mouths, caused by the oxalic acid in the leaves. Nigel Slater, a British food writer I admire, calls it “furry teeth.” Lemon juice can soften that effect and mellow its flavor. These crepes are a wonderful way to highlight many garden greens—kale, collards, chard—and are filled here with potatoes, too. I often add other ingredients to the filling, such as grains, peppers, fish, or meat.

Eating spinach sometimes leaves a funny feeling in peoples’ mouths, caused by the oxalic acid in the leaves. Nigel Slater, a British food writer I admire, calls it “furry teeth.” Lemon juice can soften that effect and mellow its flavor. These crepes are a wonderful way to highlight many garden greens—kale, collards, chard—and are filled here with potatoes, too. I often add other ingredients to the filling, such as grains, peppers, fish, or meat.

V Is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC.

Ingredients

  • eggs
  • 1  Tablespoon  butter, melted
  • 3  Tablespoons  flour
  • 4  Tablespoons  extra-virgin olive oil, plus more for the skillet
  • 1/2  small onion, thinly sliced
  • clove garlic, minced
  • 1  Teaspoon  mild curry powder
  • medium potatoes, boiled, peeled, and lightly crushed with a fork
  • Fresh lemon juice, to taste
  • Salt and pepper, to taste
  • 14  Cups  spinach, sautéed

Directions

Combine the eggs, butter, and flour in a medium bowl and whisk until smooth. Pour through a fine-mesh strainer to remove any lumps.

Heat an 8-inch crepe pan or nonstick skillet over medium-low heat. Brush the hot skillet with oil, then pour in about 1/4 cup batter and quickly swirl to coat the bottom evenly. Cook until the egg crepe is set and starting to brown, about a minute. Carefully flip the crepe and cook on the other side, about 30 seconds. Transfer to a plate and repeat the process with more oil and the remaining batter, stacking the crepes as you go. Set aside.

Heat 1 tablespoon of the oil in a small saucepan over medium heat. Add the onions and garlic and sweat until softened, about 5 minutes. Add the curry powder and cook for a minute more. Add the crushed potatoes, remaining 3 tablespoons oil, lemon juice, salt, and pepper. Transfer to a bowl.

Lay one crepe on a plate. Spoon some of the potato mixture in the center almost from edge to edge, top with some sautéed spinach, then roll up. Repeat with the remaining crepes, potatoes, and spinach.

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.