These are a really nice entree taken from a favourite Russian recipe book of mine – Russian, German and Polish Food and Cooking by Lesley Chamberlain. The original recipe has been modified slightly.
Hints & Tips
- If you are short on time, you can use filo pastry instead of crepes. Make the filling. Take a sheet of filo pastry. Place a rectangular size of filling on the short side of the pastry in the middle. Fold in both sides and roll to create a rectangular parcel. Place them all on a tray lined with baking paper and bake in a preheated oven at 180 degrees Celsius for 20 minutes.
- You can make the crepes ahead of time and then fill them later and pan fry just before serving.
- SF, Veg.
- Category: Entree, Sugar Free, Vegetarian
Ingredients
Crepes
- 6 Eggs, Beaten
- 4 tablespoons Butter, Melted
- 1 1/2 cups Cream
- 1 1/2 cups Soda Water
- 2 1/4 cups Plain Flour
- Pinch of Salt
- Oil, For Frying
Filling
- 2 1/2 cups Fetta Cheese, Crumbled
- 1 cup Parmesan Cheese, Grated
- 4 tablespoons Butter
- 4 Garlic Cloves, Crushed
- 750 grams Frozen Spinach, Thawed, Water Squeezed Out
- 1 Egg White, Lightly Beaten
- Oil for Frying
Instructions
Make the Crepes
- Blend the eggs, butter, cream and soda water in a food processor or blender.
- Add flour and salt and continue to blend until the batter is smooth and lump free.
- Stand for 15 minutes to rest, lightly covered in plastic wrap.
- Heat a small 12.5cm - 15cm frying pan over a medium heat with a dash of oil until hot.
- Pour in 3-4 tablespoons of batter, tilting the pan to spread the mixture thinly.
- Cook for 1-2 minutes or until the underside of the crepe is light brown and then turn over and cook the other side.
- Repeat the process until all the batter has been used, stacking the crepes on a plate as you go.
Fill and Cook the Crepes
- Combine the fetta, parmesan cheese, butter and garlic in a bowl.
- Stir in the spinach and mix well.
- Place 2-3 tablespoons of the filling mixture in the centre of each crepe.
- Brush a little egg white around the outer edges of the crepes and then fold them over. Press the edges down well to seal.
- Fry the crepes in a little oil on both sides, turning gently, until they are golden brown and the filling is hot.
- Serve immediately.
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