First thing this morning I took some blueberries out of the freezer and mixed the frozen berries with Greek cream cheese. This was left on the counter to come to room temperature.
One might not normally think of spinach belonging in a (slightly) sweet dish… but who gets to decide what is normal?
I poured boiling water over washed fresh spinach and immediately cooled it down with cold water.
Then I blended eggs, blanched spinach, milk, kosher salt and melted butter followed by white whole wheat flour.
The batter was left to rest for close to an hour before cooking the crêpes.
After the blueberry filling was used up I discovered that the spinach crêpes were also good with maple syrup.