sebb@pyuxss.UUCP (11/10/83)
This is a crepe recipe that is very popular in my family. It also gives you something to do with chicken livers. S.Badian Spinach Crepes Bernaise makes 12 to 14 crepes Filling 4 T sweet butter 4 chicken livers salt, large pinch of ground white pepper 1/4 lb. mushrooms, finely minced 2 T minced scallions 8 oz. cream cheese 1 stick sweet butter, melted Optional: 1 to 2 t minced dill Preheat oven to 325. Melt 2 T butter, add chicken livers, saute until brown. Season with salt and pepper. Mince and put into mixing bowl. Melt remaining butter, cook mushrooms and scallions until lightly brown(2 min). Season lightly with salt and pepper and add to bowl. Cream cream cheese together with dill. Blend cream cheese, mushrooms, chicken livers and taste for seasoning. Fill crepes, roll, place in buttered baking dish. Pour melted butter over crepes, heat in oven 20 min. or till heated. Spinach Crepes 2 T squeezed, chopped frozen spinach 2 cups milk 1 1/2 cups sifted flour 3 eggs pinch of salt pinch of nutmeg 4 T melted butter makes 20-24 crepes Mince spinach. Place in blender, add a little milk and puree until completely smooth. Add remaining milk and rest of ingrediants except melted butter. Blend at high speed. Pour mixture into bowl, add melted butter. If batter is too thick add a little more milk. Let batter rest for 2 hours. Heat 1/2 t butter in small 6" frying pan or crepe pan. Pour about 2 T batter into pan. Rotate pan so batter covers bottom of pan. Cook until lightly browned on bottom. Turn and lightly brown on other side. Repeat, adding butter for each crepe.