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SPINACH/BREA/ATICHOKE CREPES ****

Spinach and Brie Crepes with an Artichoke Cream Sauce
Recipe courtesy Emeril Lagasse, 2007
See this recipe on air Friday Aug. 08 at 10:30 AM ET/PT.
2 tablespoons olive oil
2 teaspoons minced garlic
2 (10-ounce) bags fresh spinach, well washed, tough stems removed
Salt and freshly ground white pepper
12 Basic Crepes, recipe follows
3/4 pound brie, cut into 1/4-inch slices
1 recipe Artichoke Cream Sauce, warm, recipe follows
Butter, for greasing baking dish
Chopped fresh soft herbs, such as parsley, chives, and tarragon, for garnish
Essence, for garnish, recipe follows

In a large skillet, heat the olive oil. Add the garlic and spinach and stir gently to combine. Cover the skillet and cook, stirring occasionally, until the spinach is wilted, 1 to 2 minutes. Season with salt and freshly ground white pepper to taste. Remove from the heat and tilt the pan to remove any excess liquid, pressing gently on the spinach with the back of a spoon or a spatula to help release any excess moisture.

Preheat the oven to 400 degrees F.

Arrange the crepes on a clean work surface. Divide the wilted spinach evenly among the crepes, then divide the brie evenly on top of the spinach. Spoon over 1 tablespoon of the sauce. Roll each crepe up to form a cylinder shape. Transfer the crepes to a buttered baking dish just large enough to hold the crepes in 1 layer, top with the rest of the sauce and more brie. Bake until crepes and spinach are heated through and cheese is melted, about 10 minutes. Garnish with herbs and Essence.

Basic Crepes:
1 cup all-purpose flour
3 large eggs, beaten
1 1/2 cups whole milk
1/4 teaspoon salt
4 tablespoons melted

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