Spinach artichoke and gouda crepes with sweet honey sauce
2 large eggs
3/4 cup milk
1/2 cup white whole wheat flour or whole wheat pastry flour
1/2 cup all-purpose flour
3 tablespoons butter
1/4 teaspoon salt
1/2 cup water
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper (optional)
1 (8-12 ounces) bag fresh spinach
1 (12 ounces) jar marinated artichoke hearts, drained and chopped
1/4 cup parmesan cheese, freshly grated
1 cup Frico Gouda cheese (sliced)
Sweet Honey Sauce:
1/4 cup olive oil
3 tablespoons honey
1/4 cup fresh parsley, chopped
Start by making the crepes. Add butter to a small saucepan and heat over medium heat.
Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside.
Combine eggs, milk and flours in a blender or food processor.
Add the browned butter and pulse for 30 seconds or until well combined.
Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a 12 inch non-stick pan. Add butter or cooking spray to coat.
Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly.
Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is done. Makes about 10 crepes.
Heat a large skillet over medium heat and add in 1 tablespoon of olive oil and garlic. Add the salt, pepper and crushed red pepper if using, cook for 2 minutes.
Stir in spinach and artichokes, cooking for 5-6 minutes until spinach is fully wilted.
Reduce heat to low and stir in the parmesan cheese, then turn off heat. Remove from the skillet.
Whisk together the olive oil and honey. Place in a small sauce pot and warm through. Keep warm until ready to use. You can also do this in the mircowave.
Wipe the skillet clean and heat over medium-low heat. Working with one crepe at time, lay it flat in the skillet. Lay a few slices of gouda on one quarter (basically make a triangle) of the crepe. Layer on the spinach and artichoke filling and then top with a few more slices of gouda.
Fold over the bottom of the crepe and then fold it over again to make a triangle. Cook for about 2-3 minutes and then flip and cook another 2-3 minutes or until the Gouda is all melty and gooey.
Repeat with remaining crepe until the gouda and filling are gone.
Remove the honey sauce from the heat and stir in the chopped parsley.
Drizzle the crepe with the warm honey sauce and dig in!
