Makes 12 crepes. I don’t know the origin of this recipe. I found the recipe, which appeared to have been cut from a magazine, in my mother’s recipe box. 1 (14-oz.) bag fresh baby spinach, stems ...

The Dietary Guidelines for Americans, updated every five years, encourage people to adopt a series of healthy eating habits to reduce obesity and prevent chronic diseases such as heart disease, high ...

Making crepes couldn't be simpler with this recipe - just blend all the ingredients together and the batter will be ready in minutes. The result is a batch of exquisitely delicate, thin, and tender ...

Place the milk, flour and the eggs into a blender. Cover and blend until the mixture is smooth. Refrigerate for 30 minutes. Stir the spinach and the salsa con queso in a medium bowl. Pour about 3 ...

Preheat oven to 350 degrees. If using spinach, blanch and purée it. In food processor, pulse spinach, flour, milk and eggs, scraping sides after each addition. Pour a 2-3 ounce ladle of the mixture ...

Mix in the dry and the wet ingredients separately and then combine. Gently whisk till no lumps remain. Cover and refrigerate for at least 2 hours. 2. Warm a flat pan over medium heat and grease with ...

These crêpes will always have a special place in my heart as I had such a sense of achievement the first time I made them. My kitchen felt very happy indeed. They take about 15 minutes to create, so ...

1. Cook spinach, drain and squeeze until thoroughly dry. Heat milk, thicken with roux. Remove from heat. 2. Whisk in egg yolks, add all dry seasonings and Parmesan, add onion and spinach. Cool to room ...