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Spinach and Feta Crêpes From A Killer Cookbook #1: Holiday Recipes to Accompany The Chef Who Died Sautéing The Crêpes 1 egg ½ cup white flour ⅜ cup milk ⅛ teaspoon salt 1 teaspoon sugar 2 tablespoons butter ¾ cup non-fat plain yogurt Using a metal mixing bowl and a wire whisk, start beating and blending the egg and the flour. Still stirring, add the milk, then the sugar. Melt 1 tablespoon butter (let it bubble but not brown) in a 7- or 8-inch non-stick frying pan, and add it to the crêpe batter. Pour ⅛ cup batter into the pan, and tip it all around to completely cover the bottom of the pan. Let the crêpe cook until it shakes loose, about 1 to 1½ minutes. Turn it with a spatula or your fingers and let it cook another 15- 30 seconds until it is lightly browned on the bottom. Turn the crêpe out onto a sheet of waxed paper. Brush the pan with more butter as necessary to prevent sticking, and continue making crêpes until the mixture is used up. You should have 10 crêpes. (They may be kept for several days in the refrigerator in a plastic bag, or for a month in the freezer.) The Filling 1 large onion, chopped 3 cloves garlic, finely chopped 1 ten-ounce package of fresh spinach 1½ teaspoons dill 1 cup crumbled feta cheese olive oil Sauté the onions in olive oil until they are tender. Add the garlic and dill and cook briefly. In another pan, heat 1 teaspoon butter until it is bubbly, and add the spinach. Cook over low heat, turning often until it is wilted. In a bowl combine the onions, spinach, and feta cheese and mix well. (This mixture can be refrigerated and used later.) The Omelets 6 large eggs 6 tablespoons water salt and pepper to taste 2 tablespoons melted butter Beat the eggs, water, salt, and pepper together. Melt a small amount of butter in a 7- or 8-inch non-stick frying pan. Pour ⅛ cup egg mixture into the pan, tipping it to completely cover the bottom of the pan. Let it cook until the egg mixture is fully cooked, about 1½ to 2 minutes. Turn it with a spatula and let it cook another 30 seconds until it is lightly browned on the bottom. This should give you 10 small omelets. Cooking the Filled Crêpes Place an omelet on top of a crêpes, add 2-3 tablespoons of the spinach filling in the center of the omelet, spreading it down the center. Roll the crêpe and omelet around the filling to make a tube, and place it on a plate in the oven to keep warm. To serve: Top each crepe with a tablespoon of yogurt and a sprinkling of parsley and paprika, and serve on warm plates.
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