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Ingredientes
- For the Crepe:
- 1 cup flour – sifted
- 2 eggs
- ½ cup milk
- ½ cup water
- ¼ tsp. salt
- 2 tbs. Butter – melted
- 1 tbs. sugar
- Sour cream
- Honey - for drizzling
- Powdered sugar - for dusting
- Butter for cooking the crepes
- For the Filling:
- 16 oz. box of frozen creamed spinach
- 1 medium to large apple – peeled and diced
- ¼ cup of pitted dates – chopped
- ¼ cup of raisins – chopped
- 1 cup of instant barley
- ½ tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. red pepper flakes
- ½ tsp. curry powder
- 1 tbs. of butter
Direcciones
- For the Crepe:
- Sift the flour with the sugar and salt. Beat the eggs with the milk and water add to the batter alternately with the melted butter. Wisk the batter and let the batter stand while preparing the filling.
- For the Filling:
- Prepare the barley as directed and drain.
- Heat a large frying pan with the tablespoon of butter. Add the frozen spinach to cook down.
- When the spinach is defrosted and warm; add the dates, raisins, diced apples, barley and seasonings. Heat through until all is warm then you may turn the heat off and set aside.
- Heat a crepe sized frying pan with a tablespoon of butter. Do not let the butter burn or over heat.
- Ladle the crepe batter into the pan and swirl around. When the batter is set and the crepe is firm, gently loosen the edges and flip to finish cooking.
- Fill the finished crepe lengthwise with the spinach filling and the sour cream and fold over. Sprinkle with the powdered sugar and drizzle with the honey.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 4 servings | |
| Calories 554 | |
| Calories from Fat 127 | 23% |
| Total Fat 14.47g | 18% |
| Saturated Fat 7.59g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 639mg | 27% |
| Potassium 830mg | 24% |
| Total Carbs 94.56g | 25% |
| Dietary Fiber 13.4g | 45% |
| Sugars 24.97g | 17% |
| Protein 16.79g | 27% |
