Dilled Spinach Crepes With Avgolemono Sauce Recipes

Steps:

• For the batter: Put half of the milk into a mixing bowl, along with the flour, salt and egg yolks, and mix at medium speed until smooth. Slowly pour the remaining milk into the mixture and keep mixing at a low speed. Slowly add the melted butter and mix at medium speed.
• Warm your frying pan. Take a paper towel, dip it in soft butter and wipe the bottom of the frying pan so it is lightly coated. Depending on your pan size, pour a paper-thin layer to cover the pan and move it around. Fry until the crepe slides around the pan and flip. Cook until golden brown spots appear. Repeat with the remaining batter.
• For the filling: Put a little water at the bottom of a medium pot. Add the spinach, garlic, onion, butter and salt to taste and cook about 20 minutes, stirring constantly.
• In a separate container, mix the half-and-half and flour until smooth. Pour slowly into the spinach and stir it in. Cook for 15 to 20 minutes.
• Put some creme of spinach into a crepe and any steamed veggies you would like, such as broccoli, zucchini or bell pepper. Fold the crepe over on itself a couple times and top it with Parmesan and roasted red peppers.

Steps:

• Make the filling:
• In a saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, and cook the mixture over moderate heat, whisking, until it is thick. Stir in the nutmeg, the dill, the spinach, and salt and pepper to taste and let the filling cool.
• Make 12 crêpes (procedure follows) with the dill crêpe batter. Spread 2 tablespoons of the filling on each crêpe and roll the crêpe up jelly-roll fashion. Arrange the crêpes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer. The crêpes may be prepared up to this point 1 day in advance and kept covered and chilled. Brush the crêpes lightly with the melted butter and bake them in the middle of a preheated 400°F. oven for 20 minutes.
• Make the sauce:
• In a small saucepan bring the broth to a boil. In a bowl whisk together the eggs and the lemon juice. Add half the broth to the egg mixture in a stream, whisking, and whisk the mixture into the remaining broth. Heat the sauce, stirring, until it reaches 170°F. on a candy thermometer and is thickened slightly, but do not let it boil, and add salt and pepper to taste.
• Divide the crêpes among plate and drizzle the sauce over them.
• Make the dill crêpe batter:
• In a blender or food processor blend the flour, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, add the dill, and with a rubber spatula scrape down the sides of the container. Blend the batter for 20 seconds more, transfer it to a bowl, and let it stand, covered and chilled, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 13 crêpes.
• Make the crêpes:
• Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

Steps:

• Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.
• Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.

Steps:

• Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer.
• Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste.