Crepes with spinach

Crepes with spinach


For the crepes

1 cup warm milk
1 cup farina flour
1 coffee cup warm water
2 tbsp. butter, melted
2 eggs

For the filling

350 g spinach
4 tbsp. "Lof" Extra Virgin Olive Oil
2-3 spring onions, finely chopped
¾ cup dill, finely chopped
1 cup Graviera cheese, coarsely grated
1 pinch of nutmeg
Salt, pepper

For the sauce

1½ cup sour cream for cooking
1 ½ cup Graviera cheese, coarsely grated
White pepper



Beat all mush ingredients for the crepes in the blender and put the mix in the fridge for 2 hours. 
Lightly butter a small pan with a diameter of 14 cm and place it over the heat.
Using a coffee cup for measuring, add the mix for the crepes in the hot pan while turning it circularly, so that the mix goes everywhere. 
After the crepe is cooked on one side, turn it over to cook it on the other side as well. 
Continue until you have cooked all crepes on both sides.
Place them on a platter.
Prepare the filling: In a large non-stick pan, heat the "Lof" Extra Virgin Olive Oil and sauté the onions.
Add the spinach and cook until withered and completely dry of its fluids.
Strain it, just to be on the safe side. Season with salt and pepper, add the dill and stir.
As soon as the spinach has cooled off, add the grated cheese. 
In each crepe, put 1 large spoonful of filling and wrap it in a roll.
Place each roll on a baking tray. Repeat until you have used up all the crepes and the filling.
Preheat the oven to 180°C.
Prepare the sauce: in a saucepan, heat the sour cream and add the cheese.
Stir well and add salt and pepper. Pour the sauce over the crepes and cook in the preheated oven.
Cover the tray with greaseproof paper and cook for 30 mins. Finally, remove the greaseproof paper.
Cooke for another 5 mins on the grill.