Spinach And Pimiento Crepe Rollettes2013-06-20
Do ahead and nice presentation
- 3/4 cup plain flour
- 3 eggs, lightly beaten
- 1 Tbs oil
- 2/3 cup milk
- 250 g packet frozen spinach, thawed
- 2/3 cup sour cream
- 2 200g cans pimientos, drained and chopped
- 2 Tbs chopped fresh chives
Sift flour into bowl, gradually stir in eggs, oil, and milk. beat until smooth. Squeeze excess moisture from spinach and chop roughly.. Stir spinach into batter.
Pour 2 to 3 tablespoons of batter into heated greased heavy-based pan. cook until lightly browned underneath. turn crepe, cook until lightly browned underneath. Roll crepe while hot; cool
Repeat with remaining batter.
FILLING:Combine filling ingredients in a bowl and mix.
Unroll crepes, spread evenly with filling, roll up. Cut rolls into 2 cm slices; cover refrigerate for 1 hour before serving