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Spinach Marjoram Crepes

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SPINACH MARJORAM CREPES
Crepes can be made 2 days ahead. Sauce can be made a day ahead. Assemble Crepes just before serving.
Filling
1 bunch English Spinach
250g reduced-fat ricotta cheese
4 tablespoons of grated parmesan cheese
1 teaspoon chopped fresh marjoram
Crepes
1 cup plain flour
4 egg whites
1 1/3 cup skim milk
Sauce
1 cup skim milk
4 teaspoons no-added-salt tomato paste
1 small chicken chicken stock cube, crumbled
2 bay leaves
2 teaspoons plain flour
2 teaspoons polyunsaturated margarine
Method
Crepes
Sift flour into bowl, gradually stir in combined egg white and milk to make a smooth batter. Pour an eigth of the batter into heated non-stick crepe pan, cook until lightly browned underneath. Turn crepe, brown on other side. Repeat with remaining batter.
Filling
Boil, steam or microwave spinach until tender; drain on absorbent paper, cool; chop roughly.Combine spinach, cheeses and marjoram in bowl. Spread crepes with spinach mixture, roll crepes, place in ovenproof dish. Cover, bake in moderate oven for about 20 minutes or until heated through.
Sauce
Combine milke, paste, stock cube and bay leaves in pan, bring to boil, stir in combined flour and margarine. Stir until sauce boils and thickens; discard bay leaves.
Serve Crepes with sauce.

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