Sea Crepes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g spinach, fresh (alternatively frozen spinach)
- 1 bunch spring onion (s)
- 5 ½ tablespoon butter
- 2 cloves garlic)
- Salt and pepper, freshly ground
- 3 egg (s)
- 4 tablespoon parmesan, freshly grated
- 150 g crabs, (Greenland crabs)
Print Recipe
Pin Recipe Instructions
- Sort, clean and wash the spinach thoroughly. Put dripping wet in a saucepan, put the lid on and let it collapse over high heat. Place in a kitchen sieve to drain. Wash the spring onions and cut into fine rings.
- Heat half of the butter in a large pan. Peel the garlic cloves and press them into the pan, add the spring onions. Fry for one minute while turning until soft. Add the spinach and turn over high heat until all the liquid has evaporated. Season with salt and pepper and remove from the pan.
- Divide the remaining butter between two pans. Whisk the eggs with salt, pepper and parmesan. Divide between the two pans and fold in the spinach very lightly. Bake covered for 6 minutes over the lowest heat. Briefly fry the crabs in a small pan and distribute them on the finished crêpes.
- Whole grain bread goes well with it.
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