anko FS-688 Panduan Pengguna - Halaman 9

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Bake the crepes over medium heat. For baking, follow the instructions in "Using the crepe

maker". To keep the crepes warm, put them on one plate over the top and cover them with

aluminum foil.

For the filling, immerse the spinach for 2 minutes in boiling water and drain pressing to leave

all liquids. Heat the olive oil and saute the onion for 3 minutes.

Add the chopped spinach, salt, pepper, nutmeg and stir with a spatula on a rather high heat for

3-4 minutes. Remove from heat and allow to cool. In a deep pan, crush the ricotta

cheese with a fork and mix with parmesan cheese and eggs. Add it to the cold spinach and stir until the

filling materials are mixed. Put one tablespoon of the filling on one edge of each crepe. Wrap

the crepe carefully by turning both edges inwards to close the filling.

To make the bechamel, heat the butter in a saucepan and add the flour. Stir continuously at

medium heat for 4-5 minutes. Remove from the heat and pour the milk, cream, salt, pepper and

nutmeg by stirring vigorously. When it is smooth, cook over low heat until it starts to thicken,

stirring continuously.

Turn on the oven at 190°C.

Place the crepes stuck to one another in one or two buttered ovenproof dish to which you have

spread 3-4 tablespoons of bechamel. Cover the crepes with the tomato sauce and pour the

remaining bechamel and grated parmesan cheese. Bake them for about 15 minutes and serve

them warm.

CREPES WITH CHEESE AND MUSHROOMS

For the crepe dough:

- 240g (2cup) flour

- 5 eggs

- 300ml milk

- 1/4 pack of butter, melted

- 150g hot water

- pinch of salt