Spinach, Roasted Red Pepper and Asiago Crepes
 
Ingredients
  • 1¼ cup milk
  • 1 cup all-purpose flour
  • pinch of salt
  • ½ tablespoon sugar
  • 2 eggs
  • 1 tablespoon butter cut into small pieces
  • 2 cups of fresh spinach
  • 1-2 cups asiago cheese
  • 1-2 cups sliced roasted red peppers
Instructions
  1. Combine milk, flour, salt, sugar and eggs in a blender until smooth. Use a spoon to make sure that all flour has been dissolved. Refrigerate for at least an hour or for up to two days.
  2. Heat crepe pan over medium heat for a few minutes. Add a small pat of butter and swirl around. Ladle or pour enough batter into pan that the pan is covered. After about a minute or so you will see edges brown. Add handful of cheese, spinach and roasted red peppers to bottom half of crepe. Carefully flip top over to cover bottom half. Cook another thirty seconds to one minute and then flip crepe and cook for another thirty seconds to one minute. Outside of crepe should be lightly browned. Your first crepe should be a tester to determine how much batter to add and how long to cook it.
Notes
You will get four to six crepes out of this recipe.

Batter recipe adapted from How to Cook Everything by Mark Bittman
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2014/09/spinach-roasted-red-pepper-and-asiago-crepes/