This is a print preview of "Jibbon (Spinach Souffle In Crepes)" recipe.

Jibbon (Spinach Souffle In Crepes) Recipe
by Global Cookbook

Jibbon (Spinach Souffle In Crepes)
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  Servings: 12

Ingredients

  • 1 1/2 c. flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3 x Large eggs
  • 1 1/2 c. water or possibly lowfat milk
  • 2 Tbsp. butter or possibly margarine, melted and cooled cooking spray
  • 1 lrg onion, minced
  • 2 Tbsp. oil
  • 20 ounce frzn spinach, thawed and well liquid removed
  • 5 x Large eggs, slightly beaten
  • 1/2 lb Muenster cheese, grated
  • 2 tsp Salt
  • 1/2 tsp pepper

Directions

  1. Flowerlike individual souffles to grace your table. When time is short, it can be baked as a casserole without the crepe.
  2. Sift together flour, sugar and salt. Mix Large eggs and water or possibly lowfat milk in blender.
  3. Add in butter or possibly margarine and flour mix to Large eggs. Mix well. Let mix stand for at least 1 hour. (Crepe batter can be made the night before and refrigerated till ready to use.)
  4. Spray cooking spray on the surface of a 4 inch skillet and heat. Pour 1 Tbsp. of crepe mix into skillet. Quickly tilt pan to spread batter proportionately over the surface. Fry batter on a low flame for about 30 seconds on the first side and 15 seconds on the second side. (Unfilled crepes may be frzn in stacks, separating each crepe with 2 pcs of wax paper.)
  5. Saute/fry onion in oil. Combine remaining ingredients. Add in onions. Place crepes into a greased muffin tin. Fill each crepe with 2-3 Tbsp. of spinach mix. Bake at 350 F for 30 min.
  6. Makes 24 crepes. by Rae Dayan