TFF - Spinach Crepes

This week has been a blur of activity. Spring is always such a busy time for me, I am torn in 6 different directions and I just can never seem to concentrate enough on any one thing to completion. Eventually everything is finished but not in any kind of order and I like my life orderly.

This week for Tyler Florence Fridays I decided to mix it up a bit and made the Crepes from Tyler's Blueberry Blitzes sans the sugar. And I made Tyler's Creamed Spinach with some shredded baked chicken to stuff the crepes. MY oh MY was this a decadent dish and absolutely delicious!

I followed the recipe for the Creamed Spinach exactly as written but I did add 3 chopped green onions. But of course for the crepes I eliminated the sugar. I used my 8" non-stick pan and the recipe made exactly 8 crepes and it was super easy to make the crepes and took no time at all. The Creamed Spinach was again very easy and basically fell together with no problem.







Creamed Spinach
Recipe adapted from Tyler Florence

3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.

Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.


Crepes
Recipe adapted from Tyler Florence's Blueberry Blintzes

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar (I eliminated the sugar)
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly. Cook for 30 to 45 seconds, until the crepe batter sets; then flip it and cook another 30 seconds. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a damp towel to keep them from drying out. This makes 10 crepes.





Something I've always wanted to do is learn just a little bit about wine. I really know very little about wine and I feel as if I am missing out on an important part of dining. This week I visited our local Wine Discount Center. I spoke with Mike and told him my crepe dinner plans and he suggested Larochette Manciat Macon Les Morizottes. The crepes were very rich and the wine was perfect. I loved the wine! I'm going to be having fun with wine this summer!








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