BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CREPE CIGARS WITH SPINACH, SWISS CHEESE & WHITE BEANS

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As served at “A Nightmare Before Christmas” Halloween Party.

Ingredients:

  • 1/2 cup whole-wheat flour

  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup 1% milk
  • 2 teaspoon butter, melted, or EVOO
  • 1/2 cup seltzer water or club soda

     

Method:

Combine  whole-wheat flour, all-purpose flour, sugar, salt, eggs, milk and butter in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight. When ready, slowly whisk seltzer water (or club soda) into the crepe batter.

Lightly oil a small nonstick skillet; heat the skillet over medium-high heat. Ladle one ounce batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.

Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small spatula, lift the edge of the crepe; quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.

WHITE BEANS, SPINACH AND CHEESE FILLING



Ingredients:

  • 1 (15-ounce) can cannellini beans, drained and rinsed

  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1/3 cups EVOO
  • To Taste,  sea salt, coriander, and freshly ground black pepper
  • 1 bunch fresh baby spinach
  • 1 cup Swiss cheese, finely grated

Method:

Blend first 4 ingredients in food processor. Adjust seasoning.  Set aside.To finish, lay crepes on flat surface with pretty side out. Spread 1-ounce bean mixture over surface. Sprinkle with finely grated Swiss cheese. Lay fresh spinach on top in one layer. Roll like a cigar. Place onto baking sheet. Bake 350 just until cheese melts.




TO RECIPES

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