SPINACH, Fresh Spinach Filling for Crepes (Florentine)



  • For Florentine filling:

  • 1 tablespoons shallots, minced
  • 1 tablespoons garlic minced
  • 4 bunches fresh spinach, cleaned, chopped
  • 2 tablespoons salted butter
  • 2 ounces heavy cream, reduced by half
  • TT sea salt, ground pepper, ground coriander
  • to taste Pernod, optional
  • 2 tablespoons Panko bread crumbs
  • 2 teaspoons tarragon, chopped
  • For the crepes: follow Whole Wheat Crepe recipe


Heat EVOO in sauté pan; add shallots and garlic; sauté until aromatic and slightly translucent. Add spinach and cook until it’s tender.  Add butter and cream and season with spices. Add Pernod and cook for 10 more seconds; adjust consistency with bread crumbs and finish with tarragon; reserve warm.


printable page