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Spinach filled Crêpes

These crêpes can be made directly on the top of your raclette grill or a few hours before and then placed on top of the raclette grill to re-heat.

Approx.6 servings

Crêpes:
1 1/4 cups self raising flour
1 1/2 eggs
1 1/2 cups milk
Oil for cooking

Filling:
150g baby spinach leaves (stems removed)
1/2 spanish onion, finely chopped
100g fetta cheese, finely chopped
100g ricotta cheese
1/2 egg
2 tablespoons parmesan or Romano cheese, grated
pepper

For crêpes:
Sift flour in a large bowl. Pour in combined eggs and milk and stir thoroughly removing any lumps. Pour into a jug for easy pouring.

For filling:
Bring 2 cups of water to the boil in a large saucepan. Remove the stems from the spinach leaves and place in strainer and place over the boiling water to steam for 2 minutes. Place drained spinach onto chopping board and chop coarsely. In a bowl combine finely chopped onion, the three cheeses, spinach and egg and mix well then place in a serving dish.

At the raclette grill:
Set the raclette grill onto a medium heat. Place spinach filling onto a raclette pan and place under grill.
Smear oil onto the hot plate. Add 2 tablespoon of the batter to the grill plate to form thin small pancakes and cook on both sides until golden brown.
Place cooked crêpe onto plate. Pour spinach filling onto one half of the crêpe and fold other side over.

PS: You don't need to print out this recipe, we have done that for you. Our new raclette recipe book contains many recipes to try out with your raclette grill.

Please note: If you like this recipe please also have a look at our raclette recipe book, full of mouth-watering recipes like this one!