Spinach Filled Crepes with Bechamel

I love taking regular food and elevating it. That's exactly what I did here taking my spinach pepper cooked salad as a filling for my crepes recipe. And the way i elevated it was with this amazing creamy béchamel sauce.

Perfect for the holiday since they can be filled during chag and the béchamel can be heated up beautifully.

You can find my spinach filling here.

Crepes

(yields about 12 crepes)

• 2 eggs

• 2 tbsp sugar

• 2 tbsp oil

• 2 tsp baking powder

• 2 cups flour

• 2 1/2 cups milk

• 1 tsp vanilla

• Pinch of salt

DIRECTIONS:

1. Mix everything using a hand blender. Your batter should be creamy but very runny.

2. Heat a non stick skillet over medium heat. Using a paper towel, grease the pan with oil. (Grease it between each crepe)

3. Pour about 1/2 cup of batter on your pan, moving the pan around as you’re pouring to get an even thin layer.

4. Flip crepe. Remove and start over.

BECHAMEL SAUCE

• 4 tbsp butter

• 4 tbsp flour

• 500ml milk

• 1/4 tsp nutmeg

DIRECTIONS:

1. In a small saucepan combine butter and flour. Place over medium heat.

2. Constantly mix using a wooden spoon to create a roux- a butter and flour paste.

3. Once fully combined, switch to a whisk and add a little bit of your milk while whisking constantly. Pour a little more milk and whisk. Then, pour all of the milk. Whisk until thick creamy sauce forms. Add nutmeg and mix.

To put together:

Create little bags using the crepe as a bag and filling inside, then tie with a green onion.

You can also just create pockets with the crepe. Drizzle some hot bechamel on top!

Enjoy,

Guila