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- 1 x onion minced
- 2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 1 c. lowfat milk
- Â Â a healthy pinch of freshly grated nutmeg
- 1/4 c. chopped fresh dill
- Â Â 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
- Â Â melted butter for brushing the crepes
- 2/3 c. chicken broth
- 2 lrg Large eggs
- 1/4 c. fresh lemon juice
- 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
- 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.
- 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
- the middle of a preheated 400F. oven for 20 min.
- 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
- thickened slightly, but don't let it boil, and add in salt and pepper to taste.
- Divide the crepes among plate and drizzle the sauce over them.
- Make the dill crepe batter:In a blender or possibly food processor blend the flour, 1/2 c. plus 2 Tbsp.
- 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
- 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.
- Makes enoughbatter for about 13 crepes.
- 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
- 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
- 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.
- Makes 12 filled crepes, serving 4 to 6.
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|Amount Per Recipe||%DV|
|Recipe Size 1245g|
|Calories from Fat 1476||64%|
|Total Fat 167.43g||209%|
|Saturated Fat 97.48g||390%|
|Trans Fat 0.0g|
|Total Carbs 142.88g||38%|
|Dietary Fiber 6.4g||21%|