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RudyMag - Posted January 24, 2004 01:51 PM
Pistachio-Spinach Crepe Appetizers
For Crepes
2 eggs
1 3/4 cups milk
1 1/2 cup flour
1/2 tsp garlic salt
2 Tbsps butter, melted
For Filling
1 9 oz pkg frozen spinach
2/3 cup gourmet spreadable cheese with garlic and herbs (5 to 6 oz container)
1 1/2 cups ricotta cheese
1/4 tsp ground sage
1/4 cup finely chopped pistachios
1. Beat eggs slightly then add milk; beat well. Add all remaining crepe ingredients and beat until smooth.
2. Spray medium skilet with nonstick cooking spray. Heat over medium high heat until hot. To make each crepe, pour about 1/3 cup batter into skillet, tilting to spread evenly. cook 45 to 60 seconds or until top appears dry and edges begin to release from the pan. Turn; cook 30 to 40 seconds or until light golden brown. Remove and stack crepes on plate.
3. Cook spinach as directed on package. Drain; squeeze dry with paper towels.
4. Meanwhile, in medium bowl, combine spreadable cheese, ricotta, and sage. Mix well.
5. Add pistachios and well-drained cooked spinach to cheese mixture and mix well. Spread about 1/3 cup cheese mixture evenly over each crepe; roll up. Cut each roll into 8 pieces, or wrap rolls tightly in plastic wrap and refrigerate until serving time.
Makes about 80 appetizers if cut up. I make these for superbowl party every year.
Pistachio-Spinach Crepe Appetizers
For Crepes
2 eggs
1 3/4 cups milk
1 1/2 cup flour
1/2 tsp garlic salt
2 Tbsps butter, melted
For Filling
1 9 oz pkg frozen spinach
2/3 cup gourmet spreadable cheese with garlic and herbs (5 to 6 oz container)
1 1/2 cups ricotta cheese
1/4 tsp ground sage
1/4 cup finely chopped pistachios
1. Beat eggs slightly then add milk; beat well. Add all remaining crepe ingredients and beat until smooth.
2. Spray medium skilet with nonstick cooking spray. Heat over medium high heat until hot. To make each crepe, pour about 1/3 cup batter into skillet, tilting to spread evenly. cook 45 to 60 seconds or until top appears dry and edges begin to release from the pan. Turn; cook 30 to 40 seconds or until light golden brown. Remove and stack crepes on plate.
3. Cook spinach as directed on package. Drain; squeeze dry with paper towels.
4. Meanwhile, in medium bowl, combine spreadable cheese, ricotta, and sage. Mix well.
5. Add pistachios and well-drained cooked spinach to cheese mixture and mix well. Spread about 1/3 cup cheese mixture evenly over each crepe; roll up. Cut each roll into 8 pieces, or wrap rolls tightly in plastic wrap and refrigerate until serving time.
Makes about 80 appetizers if cut up. I make these for superbowl party every year.