Sweet and Savory Spinach Crepes

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It’s always so fun to get my monthly box of Organic Girl Greens for recipe creation, but this month was even better!  They sent me two brand new mixes to try, Super Spinach and Mache Rosettes. Both are ahhhhhmazing, but lets start off with the Spinach.

I enjoy the challenge of not ALWAYS making a salad with the greens and occasionally coming up with something unique and “outside of the box”, so my first thought was Pesto.

As you can see from above, the ingredients for a pesto are quite simple.

Ingredients:

2 cups Organic Girl Super Spinach Blend
1/4 cup toasted Pine Nuts
1 cup (1 bunch) of Italian Parsley
1 Clove Garlic
1/3 cup of EVOO
1/3 cup fresh grated Parmesan
Dash of each: freshly ground pepper and sea salt

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First off dry toast the Pine Nuts.  Use whatever method you are comfortable with, I just do them for a few minutes over med-high heat on the stove but be cautious, once they start to burn, the flavor is to overpowering and not good.

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Most people use a food processor to make Pesto.  I don’t have one so I use my Nutri-Bullet, which is far more powerful than an ordinary blender. I just layered and packed all the ingredients in and added the EVOO last.

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Voila! Spinach Pesto!  But my idea isn’t finished. I decided to use the Pesto to make Crepes and fill them with some sweet and savory ingredients.

In order to make crepes you need Flour. I realized I have never made Gluten Free Crepes before, so this was going to be a real experiment. I decided to reach for my Cup 4 Cup All Purpose Gluten Free Flour. I have had great success with it a few times in the past, so it was time to put it to the crepe test!

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Ingredients:

2/3 cup Milk
1/2 cup Cup 4 Cup Gluten Free Flour
1/2 cup Spinach Pesto
1 egg

I decided to use the Pesto to replace some of the eggs, regular crepes use more than 1 egg. Mix all ingredients together in a blender (my handy Nutri-Bullet). My Grandmother always taught me to refrigerate the batter for an hour or so before making crepes, a step I actually JUST remembered! Yikes. Man she made the most amazing light and fluffy crepes you can imagine – so I missed this step but you don’t have to.

Now if you have a crepe pan, that is ideal. I of course have 2 (my own and my late gram’s) If not use a shallow skillet. Place on Medium heat and wipe down with some EVOO. You just want to coat the pan in a sheen of it. Now I haven’t made crepes in a LONG time, not once since going Gluten Free in 2008, so I was a bit nervous. They are just as easy to screw up as they are to make. As you can see from my first attempt:

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Whoops!

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That’s ok, unless you regularly make them expect to screw up the first ….well few to be honest! Ha! Afterwards I got the hang of it again.

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My batter was a bit thick….I probably could have used a smidge more milk. (Yes I said smidge…I feel like I channel gram sometimes in the kitchen)

So I poured about 1/4 cup batter in the center and immediately used a silicone spatula to spread it around to cover most of the pan. Let it cook until you see the little bubbles you do in pancakes and the edges are starting to lightly brown then carefully flip over. This also takes practice, when they are thin and perfectly cooked, they flip over like a dream. IF not…well just keep practicing.

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Place crepes on wax paper in layers while cooking the rest until you are finished. Now it is time to fill. This is where you can get creative, but I will tell you the fillings I chose for these. For the Sweet I grabbed these Fruit Pastes at the supermarket by Rutherford & Meyer.

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These tasted GREAT, but they were more of a jell-like consistency,good for a cheese plate, so they didn’t spread very easily. You could choose to use your favorite kind of fresh fruit preserves. However, when I heated up leftovers the next day, the fruit paste turned into an amazing fruit glaze. So the consistency is great for that!

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The combinations I chose were:
Prosciutto, Asiago Cheese and Fig
Ham (sliced thin), Swiss and Apricot

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Then you just layer your ingredients, fold and There you go!

Now I have to say, I was VERY impressed with the crepes in the fact that the Cup 4 Cup GF Flour did an outstanding job. I brought them down to Mom and she whole heartedly agreed! Now, they were not QUITE as light and fluffy as Gram’s, but considering I substituted Pesto for eggs and used GF Flour, they were pretty damn close!

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Nom Nom

 

Sweet and Savory Spinach Crepes
Author: 
Recipe type: Organic Girl
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Easy Sweet and Savory Gluten Free Crepes
Ingredients
  • For the Pesto:
  • 2 cups Organic Girl Super Spinach Blend
  • ¼ cup toasted pine nuts
  • 1 cup Italian Parsley
  • 1 clove Garlic (2 if you prefer stronger flavor)
  • ⅓ cup Extra Virgin Olive Oil (EVOO)
  • ⅓ cup fresh grated Parmesan
  • S & P - dash of each
  • For the Crepes:
  • ⅔ cup Milk
  • ½ cup GF Flour - I use Cup 4 Cup
  • ½ cup Spinach Pesto
  • 1 egg
  • For Fillings:
  • Thinly Sliced Prosciutto
  • Thinly Sliced Asiago Cheese
  • Thinly Sliced Ham
  • Thinly Sliced Swiss
  • Fruit paste (or jelly) Fig and Apricot
Instructions
  1. For Pesto:
  2. After toasting Pine Nuts, add all ingredients to a food processor and blend until Pesto. Add more EVOO if it is far to thick.
  3. For Crepes:
  4. Combine all ingredients in a blender and blend until smooth. Refrigerate batter for an hour.
  5. Wipe oil on a crepe pan set over medium heat.
  6. Pour about ¼ cup batter into center of pan and spread out thinly until almost size of pan itself, act quickly it starts to cook immediately.
  7. When bubbles have all popped (like pancakes) and edges start to brown, (2 - 3 min) flip over and cook for additional minute or two.
  8. Fill with ingredients of choice or use mine (very delicious)
  9. Prosciutto, Asiago & Fig
  10. Ham, Swiss & Apricot

 

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Gluten Free Baking. It’s one of the more difficult areas of gluten free living for sure, and most of the recipes you have seen me tackle have come from my trying pre-made mixes.  While there is nothing wrong with that, we all want to know which mixes are worth the money or not when it comes to gluten free….if I am going to profess to be a “real” gluten free cook on this blog, I am going to have to start trying baking recipes from scratch and using GF alternatives to flour right?… 

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Drink Your Greens Contest

Organic Smoothie Ingredients

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It’s June ALREADY?!?!?!  Wow, I can’t believe how fast this year is flying. Summer is here and that means…..Smoothie’s! (Well if you live in Florida it’s also synonymous with living on the outskirts of hell…weather wise). Wherever you live, you probably drink more smoothies in the summer than you do in any other season, so it makes sense that this month Organic Girl Greens are promoting smoothies with the “Drink Your Greens” Contest!

To enter the Organic Girl Drink Your Greens Contest, snap a photo of a smoothie (or juice) that you have created with one of their good clean greens, include the photo of the clamshell of greens and hashtag #drinkurgreens.  You can do this on Instagram @iloveorganicgirl.  I would post it on Facebook and Tweet it as well…but thats just me!

The winner will receive a new Vitamix® blender and ….are you ready?   FREE Organic Girl Greens for a YEAR!!!!  Sweeeeeeet!  As I am lucky enough to be a recipe creator/blogger for Organic Girl, I can’t win….but YOU CAN! … 

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Sometimes I just want something already mixed, gluten-free and easy to make. I have been promising a few friends who have had a recent family member diagnosis of a gluten allergy that I would do a list of best gluten-free prepackaged products, but it occurred to me that is a daunting task for one post.  Instead I am gong to do smaller posts for you all with my experiences with great gluten-free products.  Eventually I will curate it all onto a page but one step at a time.  The monkeys only nap for so long these days.

If they nap at all. Sigh… 

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Pumpkin Cinnamon Rolls

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Well in the past few weeks while I have been absent from the blog, I have still been cooking up a storm, and eating like I am getting ready to hibernate for the winter. Of course I live somewhere where you can still wear bathing suits through winter, so I better cut it out.  However I have been inspired of late to bake more and after discovering I had more cans of Libby’s 100% Pumpkin in my pantry than I really knew what to do with, I decided it was time to start using them up and in more creative ways then pumpkin pie!

My friend Mel gave me a pumpkin chili recipe that sounds to die for, but I have yet to go get myself a slow cooker/crock pot so I am waiting on that one. I was looking up some ideas online and found Pumpkin Cinnamon Rolls! Ok, sounds perfect!  Now to make them Gluten Free!

Oh a baking we will go…a baking we will go….high ho my jeans are tight, a baking we will go……… 

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Organic Girl 100% Baby Kale is very sweet and tender as I have mentioned before, munching on it straight out of the package is delicious, so I decided to experiment with it for breakfast dishes beyond scrambled eggs and the results were very yummy.  I actually served both as “breakfast for dinner” a big favorite of mine but I think both or versatile enough to be served at any time of day you like, it all depends on how much you like breakfast.

I like it a LOT…. 

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I don’t know about you, but I LOVE breakfast. I mean I love food in general…obviously, but breakfast is my favorite meal.  Strangely enough breakfast holds many many memories for me, more so then any other meal…particularly downthashore”. That’s how you say “Going to the beach” if you are from Philadelphia or New Jersey.

Growing up, we had a beach house in Ocean City and most mornings Dad was in charge of breakfast.  This was decades before I realized I should be eating Gluten Free so we had pancakes, pork roll sandwiches (another Jersey/Philly thing), sticky buns from Mallon’s…you name it.  I even have distinct memories of being at my Dad’s parents beach house – Mommom and JJ and watching my grandmother make cream chipped beef. That was my Irish side of the family…. 

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