Learn Spanish Cooking My Abuela’s Recipes! (Intermediate)

Spinach Crepes

Ingredients

• Crepe batter: 2 eggs, 1 cup milk (you may not need all of it), 1 cup flour, and ½ teaspoon salt. The presenter substituted almond flour for wheat flour because she cannot eat wheat.
• Filling: About ½ kilo (roughly 454 g) spinach, 4 ears of corn, 1 chopped onion, 2 tablespoons oil, salt, ½ cup cream, and 1 cup grated cheese. The recipe did not specify the cheese; she used mozzarella.
• Sauce: 3 tablespoons butter, 3 tablespoons flour, and 2 cups cold milk.
• A little additional oil for the crepe pan.

Method

1. Mix the batter: In a bowl, beat the eggs with half the flour. Add half the milk and the salt, then stir in the remaining flour. Gradually add the rest of the milk, stopping when the batter reaches a thick, porridge-like consistency. You may not need all the milk.
2. Cook the vegetables: Put the spinach in a pot with a little water, cover, and cook over low heat until tender. Drain well and chop. Cook the corn until tender, remove the kernels from the cobs, and set aside.
3. Make the filling: Heat 2 tablespoons of oil in a pan or pot. Cook the chopped onion until it begins to turn golden. Add the corn and spinach, lowering the heat if the mixture seems close to burning. Add salt and cream, then stir in the grated cheese.
4. Cook the crepes: Lightly oil a pan and spread the oil over the surface. Add about 3 tablespoons of batter and tilt or spread it to cover the bottom. Cook until lightly golden, then turn it over. Stack the finished crepes and cover them to keep them warm and prevent them from drying out.
5. Make the sauce: Melt the butter in a pot and stir in the flour. Add the cold milk and stir as the mixture heats and comes to a boil. The presenter allowed about 10 minutes; the sauce was still quite thin when she checked it.
6. Serve: Place filling on a crepe, fold it like a quesadilla, and serve with some sauce. The presenter noted that her first crepe could be improved, but continued with the recipe.

Tips and Notes

• Add the batter’s milk gradually; you may not need the full cup.
• Drain the cooked spinach well and remove as much water as possible before chopping.
• Lower the heat if the filling starts to smell as though it may be burning.
• The presenter used almond flour and mozzarella as substitutions. She also used a pot instead of a frying pan for the filling.

Presenter/source: Andrea la Mexicana prepares the recipe from her grandmother Tita (Olivia)’s recipe book. She says the complete recipe is available on her Patreon.