Spinach Crepes
Fill with Monterey Jack cheese, creamed chicken, sautéed tomatoes and sour
cream, or sautéed mushrooms and onions.
1 cup cooked chopped spinach
2 cups milk
1/4 teaspoon salt
1 teaspoon lemon juice
3 eggs
1 1/2 cups sifted flour
2 tablespoons melted butter
Puree in blender. Let set for 1 hour.
Heat an 8 inch greased skillet. Pour in 3 T, batter and swirl batter to cover
pan. Cook over medium high heat for 3 minutes.
Stack finished crepes in warm oven, then fold in quarters or roll up with
filling.
