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Spinach Crepes

September 21, 2009


CREPES (makes 4-5 crepes)
1 cup Bob’s Red Mill, GF All Purpose Baking Flour
1 egg
1 cup water
pinch of salt

1 package frozen spinach, defrosted
1 large zucchini, grated
1 tsp cumin
1/2 tsp ginger powder
1/4 cup coconut milk
pepper to taste

WEAPON OF CHOICE- panini maker

1. Mix together all the ingredients for the crepes. Let it sit while you make everything else.

2. Squeeze the excess water out of the spinach.

3. In a pot over medium heat cook the zucchini and spinach. When they have cooked down (about 8 minutes) add the rest of the ingredients. Continue to cook for another 8-10 minutes.

4. Heat and oil your panini maker or non-stick pan. Use med/high heat or about 350 degrees. Pour the crepe mixture onto the oiled surface, the amount you use for each crepe will depend on how large you want them to be. I make mine about 8-10 inches in diameter. Cook for 4-5 minutes on each side, seriously. If you try to flip these things too soon you will end up with a mess.

5. Fill each crepe with a portion of the filling. Roll them up and serve. I made mine “as you go”. You could also put them in a baking dish at this point and heat them in the oven.

I would have loved to top these with some lightly curried plain yoghurt!

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