Dilled Spinach Crepes With Avgolemono Sauce Recipe

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Servings: 1

Ingredients

Cost per recipe $3.23 view details
  • 1 x onion minced
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. all-purpose flour
  • 1 c. lowfat milk a healthy pinch of freshly grated nutmeg
  • 1/4 c. chopped fresh dill two 10-oz package frzn minced cooked according to spinach - package directions and liquid removed
  • 1 c. all-purpose flour
  • 1/2 c. lowfat milk
  • 3 lrg Large eggs
  • 2 Tbsp. unsalted butter melted and cooled
  • 1/2 tsp salt
  • 3 Tbsp. chopped fresh dill melted butter for brushing the crepes
  • 2/3 c. chicken broth
  • 2 lrg Large eggs
  • 1/4 c. fresh lemon juice

Directions

  1. Make the filling:In a saucepan cook the onion in the butter over moderately low heat, stirring, till it is softened, add in the flour, and cook the mix, stirring, for 3 min. Add in the lowfat milk in a stream, whisking, and cook the
  2. mix over moderate heat, whisking, till it is thick. Stir in the nutmeg, the dill, the spinach, and salt and pepper to taste and let the filling cold.
  3. Make 12 crepes (procedure follows) with the dill crepe batter. Spread 2 Tbsp. of the filling on each crepe and roll the crepe up jelly-roll fashion. Arrange the crepes, seam sides down, in a buttered shallow baking dish just large sufficient to hold them in one layer. The crepes may be prepared up to this point 1 day in advance and kept covered and chilled. Brush the crepes lightly with the melted butter and bake them in
  4. the middle of a preheated 400F. oven for 20 min.
  5. Make the sauce:In a small saucepan bring the broth to a boil. In a bowl whisk together the Large eggs and the lemon juice. Add in half the broth to the egg mix in a stream, whisking, and whisk the mix into the remaining broth. Heat the sauce, stirring, till it reaches 170F. on a candy thermometer and is
  6. thickened slightly, but don't let it boil, and add in salt and pepper to taste.
  7. Divide the crepes among plate and drizzle the sauce over them.
  8. Make the dill crepe batter:In a blender or possibly food processor blend the flour, 1/2 c. plus 2 Tbsp.
  9. water, the lowfat milk, the Large eggs, the butter, and the salt for 5 seconds. Turn off the motor, add in the dill, and with a rubber spatula scrape down the sides of the container. Blend the batter for 20 seconds more, transfer it
  10. to a bowl, and let it stand, covered and chilled, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled.
  11. Makes enoughbatter for about 13 crepes.
  12. Make the crepes:Heat a crepe pan or possibly non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat till it is warm. Brush the pan lightly with the
  13. butter, heat it till it is warm but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-c. measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the
  14. crepe for 1 minute, or possibly till the top appears almost dry. Turn the crepe, cook the other side lightly, and transfer the crepe to a plate. Make crepe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
  15. Makes 12 filled crepes, serving 4 to 6.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1131g
Calories 1492  
Calories from Fat 670 45%
Total Fat 75.76g 95%
Saturated Fat 39.44g 158%
Trans Fat 0.0g  
Cholesterol 1183mg 394%
Sodium 1932mg 81%
Potassium 1397mg 40%
Total Carbs 142.72g 38%
Dietary Fiber 6.4g 21%
Sugars 27.0g 18%
Protein 61.27g 98%
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