Spelt Crêpes with Escarole
- Peanut free
- Low calorie
- Vegetarian
- Nut free
Ingredients
- 1 cup (250 mL) milk
- 2 eggs
- 1 tbsp (15 mL) olive oil
- 1/2 tsp (2 mL) salt
- 2/3 cups (150 mL) whole spelt flour
- 1/2 cup (125 mL) plus 1 tbsp (15 mL) all-purpose flour
- Cheese Sauce:
- 2 tbsp (30 mL) olive oil
- 2 tbsp (30 mL) all-purpose flour
- 1-1/3 cups (325 mL) milk
- pinch each salt and nutmeg
- 1/2 cup (125 mL) grated grana Padano cheese (Substitute Gruyere cheese)
- Escarole Filling:
- 1 lb (500 g) escarole
- 3 tbsp (45 mL) olive oil
- 2 bunches green onions, thinly sliced
- 1/2 tsp (2 mL) salt
- 2 tsp (30 mL) lemon juice
Preparation
Whisk together milk, 2/3 cup/150 mL water, eggs, oil and salt. Whisk in spelt flour and all-purpose flour until smooth. Strain through fine sieve. Let stand for 15 minutes.
Heat 9-inch/23 cm crêpe pan or cast-iron skillet over medium heat; brush with oil. Stir batter gently; pour 1/3 cup/75 mL of the batter into pan, swirling to coat evenly. Fry until bottom is light golden, about 3 minutes; flip and fry for 30 seconds. Repeat with remaining batter (you will have enough for 9 crêpes, allowing you to discard a torn or overcooked crêpe).
Cheese Sauce: Heat oil over medium heat; fry flour, stirring, until it no longer smells raw but has not coloured, about 1 minute. Whisk in milk; stirring, bring to boil. Reduce heat; stir in salt and nutmeg. Simmer for 3 minutes. Stir in grana Padano cheese until melted; remove from heat.
Escarole Filling: Blanch escarole in boiling salted water until wilted, about 1 minute. Chill under cold water; drain well. Chop finely. In skillet, heat oil over medium-high heat; fry onions with salt until tender, about 1 minute. Add escarole; fry until tender, 3 to 5 minutes. Remove from heat. Stir in lemon juice and half of the Cheese Sauce.
Roll up 1/3 cup/75 mL of the Escarole Filling in each crêpe; arrange crêpes in lightly oiled 13- x 9-inch/33 x 23 cm baking dish. Spread remaining Cheese Sauce over top. Bake in centre of 450°F/230°C oven until hot and light golden on top, about 25 minutes.
Makes 8 crêpes.
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