Spinach Egg Crepes

Spinach Egg Crepes
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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.
Servings
0
servings
Spinach Egg Crepes
Ingredients
  • 6 eggs
  • 1 tablespoon butter, melted
  • 3 tablespoon flour
  • 4 tablespoon extra-virgin olive oil, plus more for the skillet
  • 1/2 small onion, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon mild curry powder
  • 2 medium potatoes, boiled, peeled, and lightly crushed with a fork
  • fresh lemon juice, to taste
  • salt and pepper, to taste
  • 14 cup spinach, sautéed
Directions
  1. Combine the eggs, butter, and flour in a medium bowl and whisk until smooth. Pour through a fine-mesh strainer to remove any lumps.
  2. 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.
  3. 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.
  4. 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.
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