Thursday
This recipe was inspired by the Magic Pan restaurant in Littleton, Colorado.
My mom used to take me shopping at Southglenn Mall and we’d often stop at the Magic Pan after for lunch. I always ordered the spinach souffle crepe for lunch and a choc. mint ice cream crepe for dessert. (Stay tuned for that recipe too!)
Even though I wasn’t a big veggie eater as a child, this crepe was heaven. I’ve been craving it for years and finally looked up magic pan crepes to see what I could find and low and behold Doreen Pastore posted all the old Magic Pan recipes. Thanks Doreen!!
I modified the original recipe to be healthier but hopefully they will taste even better! Hope you enjoy this little blast from my childhood. Thanks for all the special lunches Mom and the wonderful memories to go with!!
Ingredients:
Serves 4
Filling:
- 2 eggs
- 1/3 cup milk
- 1/3 cup cream
- 2/3 cup grated Parmesan cheese
- 1/2 t. crushed garlic
- sea salt
- fresh ground pepper
- 10 oz. fresh spinach
- butter for greasing
Crepes:
- 1 1/4 cups flour
- pinch of salt
- 1 egg, lightly beaten
- 1 1/4 cups milk
Cheese sauce:
- 4 T unsalted butter
- 3 T flour
- 1 cup milk or more (depending on desired thickness of sauce)
- 1/2 cup shredded cheddar cheese
- 1-2 oz white wine (I used sauvignon blanc)
- sea salt
- fresh ground pepper
- paprika for finishing touch
Directions:
- Pour enough water in a large stockpot to cover the bottom and a little more. Bring to a boil over med. heat and add spinach to steam. Turn spinach continuously for about 1 min, spinach will wilt quickly. Remove with tongs, squeezing out the extra water. Place on a cutting board and roughly chop.
- Preheat oven to 350 F.
- In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach.
- Place in a small casserole dish, greased with butter. Bake in preheated oven for 20 minutes, or until lightly set. While souffle is baking, prepare crepes and cheese sauce.
- For the cheese sauce, melt the butter in a med. saucepan, whisk in flour and slowly pour in milk, whisking continuously to prevent lumps. (don’t worry though, the lumps end up smoothing out.) Keep adding milk until you achieve desired thickness. Add wine and cheese and whisk until melted. (This also makes a great cheese sauce for mac n cheese!)
- For crepes, whisk flour and salt in a med. bowl. Make a well in the middle and add egg and milk. Whisk smooth and refrigerate for 2 hours. (or not at all!!…I never remember to make crepe batter ahead of time and they always taste great, so feel free to skip that step.)
Spinach Souffle Crepes
- Heat a nonstick pan and add a little butter. When pan is hot pour some batter in the middle, pick up pan and quickly tilt in a circular motion until batter spreads out thin.
- With a spatula, flip crepe when edges start to look a little dry, as in the picture. Only cook for a minute or so on each side, maybe not even that long. Watch closely.
- Spoon a little of the spinach souffle into the middle of a crepe, roll up and top with cheese sauce. Sprinkle with a little paprika. Enjoy!!!
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