CREPES FILLED WITH SPINACH

 This recipe, given below is an easy way to make children eat spinach,  

Crepes:

175 g (1 cup + 1tbs) plain flour

3 eggs, beaten

300 ml (1 14 cup) milk

150 ml; (1/4 cup) water

1 tbsp melted butter

2 tbsp brandy or dry vermouth 

Salt and pepper to taste 

Butter or olive oil to fry the crepes

Bechamel sauce:

2 tbsp butter

2 tbsp plain flour

1 bay leaf

250 ml (1 cup) hot milk

1/4 tsp grated nutmeg

Salt and pepper to taste

Stuffing:

1 kg (2 lb) fresh spinach

2 spring onions, trimmed and finely chopped

1 tbsp dill, chjopped

2 tsp butte

Béchamel sauce 

10 tbsp grated parmesan 

Nutmeg to taste

Salt and pepper to taste, be sparing with  the salt because or the Parmesan

250 ml - 500 ml (1 -2 cups) cream

Firstprepare the crepe batter.  Place the flourr in a bowl and add the eggs and mix well and then astir in the milk and water slowly. stirring well Stir in the brandy andmelted butter and season with salt and pepper. Place in the refrigerator for at least 1/2 an hour.

Make the bechamel.  Melt butter add the bay leaf and the flour and stir for2-3 minutes, over medium heast.  Add the milk in portions, stirring all the time until the sauce bubbles and thickens.  Add salt, pepper and nutmeg and discard the bay leaf.  

Meanwhile, prepare the stuffing.  Melt the butter in a sauceepan and add the spring onions and the sh]pinach and simmer over low heat , stirring from time to time , until the spinach is cooked and most of the liquid has evaporated.  Coola little  and chop finely. stir in the bechamel and the grated cheese (reserving 2 tbsp of grated cheese for further use)  Season with salt, pepper and nutmeg and set aside.

Then make the crepes.  Spread each crepe with a little stuffing, roll  up and place in in a butteree baking dish.   Pour in the cream and sprinkle with the remainoing cheese Place the crepes in anoven preheasted tom180 C (350 F) and bake for about 15 minutes until  he cheese  melts. do not over cook.  

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