Prepare the Crepes
In a food
processor fitted with the metal blade, combine all of the ingredients and
process for 10 to 15 seconds, or until smooth. Scrape down the sides of
the bowl and process for 5 to 10 seconds more. Transfer the batter to a
medium size bowl, cover with plastic wrap, and chill for 1 hour.
Heat a crepe machine or skillet over medium high heat until hot, or until
a few drips of water sizzle on the surface. Lightly grease the pan. Por
about 3 tbsp batter into the pan, tilting to coat the bottom evenly. Cook
for about 1 minute, or until the edges look lacy and begin to pull away
from the pan. Before turning the crepe, lift the edges to check that the
underside is lightly browned. transfer the crepe to a sheet of waxed paper.
Repeat with the remaining batter, greasing the pan as necessary.
Set aside.
Makes 14 crepes
Prepare the Sauce
In a saucepan, bring the milk just to simmer. Remove the pan from the heat.
Keep warm.
In a skillet over medium heat, melt the butter. Add the flour and whisk
vogorously to blend and dissolve any lumps. Cook, whisking constantly, for
about 1 minute. Add 1/2 cup warm milk and whisk until smppth. Slowly whisk
in additional 1/2 cup milk until well blended. return this mixture to the
saucepan with the remaining milk.
Bring the mixture to a boil over medium heat, whisking constantly. Add the
salt and nutmeg and cook, whisking constantly, for 1 minute, or until thickened.
remove the pan from the heat. Keep warm.
Preper the Filling
In a large bowl, combine the spinach, scallion, parsley, Gruyere, Parmesan,
and 1 1/2 cups bechamel sauce until well blended. Season to taste with salt
and pepper.
To Assemble the Crepes
Preheat the oven to 350 F. Place 1 crepe on a work surface and spread 1/4
cup of the filling evenly over it. Roll the crepe into a tight cylinder
and place it, seam side down, in a baking
dish. Fill and roll the remaining crepes. Bake for about 12 to 15
minutes, or until they are heated through but not dry.
Transfer the crepes to warmed serving plates and spoon the remaining warm
sauce over them and sprinkle with Parmesan.
Serves 4 to 6 |
