Spinach Crepes with Sweet Potato Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g frozen spinach leaves, thawed
- 125 ml milk
- 2 egg (s)
- 100 g flour, e.., spelled flour type 630
- 1 teaspoon salt
- olive oil
- 1 sweet potato (s)
- Pepper, black
- 75 g almonds, chopped
- 100 g feta cheese
Print Recipe
Pin Recipe Instructions
- For the sweet potato filling, peel the sweet potato and cut in half or quarter lengthways. Rub in a pinch of salt, pepper and a dash of olive oil and cook in the oven at 180 ° C (convection, top / bottom heat: 200 ° C) for about 45 minutes until it is soft. Then mash with a fork.
- Toast the chopped almonds in a pan without fat. Mix with the sweet potato puree.
- For the crepe batter, finely puree the defrosted spinach and whisk with the eggs. Gradually stir in the flour, then add the milk and season with the teaspoon of salt.
- Heat some olive oil in a pan and fry medium-sized crepes (approx. 20 cm in diameter) in it. It is best to place a strip of feta cheese and some sweet potato puree in a longitudinal strip in the middle of the crepe immediately after turning it the first time. Then fold up the two sides so that a roll is created. Serve warm.
- The recipe is designed for 3 people as a main course and makes about 9 crepes with a diameter of 20 cm. If you like it, you can also use goat cheese instead of feta cheese.
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