Tuesday, May 19, 2009

Spinach and Brie Crepe Filling

A few friends had a crepe party for a bon voyage party for a friend going to France for the summer. We had all sorts of chocolate and fruit fillings lined up, but wanting a savory option also, I opened my fridge to have a look what was inside. This is pretty simple, but ended up surprisingly popular. The measurements are very approximate as there was a lot of just adding to taste, but here's the best I can give you.

Spinach and Brie Crepe Filling

  • 2 tablespoons olive oil
  • 1 clove garlic, finely diced
  • 1 small shallot, finely diced
  • approx. 10 ounces spinach leaves
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • about 1/2 to 3/4 pound brie, cubed
  • Salt and pepper, to taste
Heat the olive oil in a deep-sided pan, and saute the garlic and shallot. Add the spinach, and stir until wilted. Remove the spinach and set aside, leaving what oil you can in the pan.

Using the same pan, melt the butter, then add the flour, making a paste. Pour in the milk, dissolving the paste, and stir in the cheese. Allow the cheese to melt. Add back in the spinach, and season with salt and pepper. If you need to thicken, dissolve a few teaspoons flour in equal part milk, and stir into the mixture.


Hollywood said...

another delicious creation!

Michelle said...

Hey Brad! Your blog is great; it reminds me of cooking adventures from olden-times where we mainly hovered and watched you make great concoctions.

Just wanted to say "hi" and thanks for the cooking inspiration. I really like this crepe filling idea...

Christa said...

So I was just looking up crepe filling recipes and this happen to be in my google search. Cool.