You can eat a crepe flat or folded.
You can eat a crepe with virtually anything. Fruit, vegetables, chocolate, ice cream, cheese and countless other ingredients pair well with the light, fluffy food. While you can fill a crepe with the ingredients once it's cooked, you can also add cheese or herbs to the batter to make a savory treat. Make this dish for any meal, or as a side dish. The recipe makes between 30 and 40 crepes, depending on how big your crepes are.
Instructions
1. Spray the frying pan with cooking spray and put it on a burner turned to medium-high heat. Put the peppers into the pan. Saute the peppers for five to seven minutes. Pour the cooked peppers into a bowl.
2. Fill a saucepan half full of water and heat to boiling. Pour the chopped spinach into the saucepan and blanch it for 25 to 30 seconds. Remove the saucepan from the stove and pour the spinach into a strainer. Rinse the leaves with cold water for 10 seconds. Press the water out of the spinach with your hands or a spoon. Dump the spinach into the bowl with the peppers.
3. Pour feta cheese into the bowl with the peppers and spinach and mix thoroughly.
4. Crack the eggs into a second clean bowl. Add the milk, water and flour. Stir all the ingredients together with a whisk.
5. Spray a frying pan with cooking spray. Turn on the stove burner to medium heat.
6. Pour a small amount of the batter into the skillet; the crepe shouldn't be more than a 1/4-inch thick. Using a spatula, turn the crepe over once the bottom turns golden brown, about a minute. Cook the other side until it's golden brown. Remove the crepe from the frying pan and place it on a plate. Make more crepes until you run out of batter.
7. Scoop a spoonful of the peppers, spinach and feta cheese mixture and place it on one end of a flat crepe. Roll the crepe up and eat.
Tags: into bowl, spinach into, bowl with, bowl with peppers, cooking spray
