Dilled Spinach Crepes With Avgolemono Sauce

INGREDIENTS

INSTRUCTIONS

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 crepes
(procedure follows) with the dill crepe batter. Spread  2 tablespoons
of the filling on each crepe and roll the crepe up  jelly-roll fashion.
Arrange the crepes, seam sides down, in a  buttered shallow baking dish
just large enough to hold them in one  layer. The crepes may be
prepared up to this point 1 day in advance  and kept covered and
chilled. Brush the crepes lightly with the  melted butter and bake them
in the middle of a preheated 400F. 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 170F. on  a
candy thermometer and is thickened slightly, but do not let it  boil,
and add salt and pepper to taste.  Divide the crepes among plate and
drizzle the sauce over them.  Make the dill crepe 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 crepes.  Make the crepes:  Heat a
crepe 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  crepe with
a spatula, and cook the crepe for 1 minute, or until the  top appears
almost dry. Turn the crepe, cook the other side lightly,  and transfer
the crepe to a plate. Make crepe with the remaining  batter in the same
manner, brushing the pan lightly with butter as  necessary. The crepes
may be made 3 days in advance, kept stacked,  wrapped in plastic wrap,
and chilled.  Makes 12 filled crepes, serving 4 to 6.  Gourmet April
1991  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1679
Calories From Fat: 730
Total Fat: 82.6g
Cholesterol: 1081.4mg
Sodium: 2947.5mg
Potassium: 2784mg
Carbohydrates: 165.8g
Fiber: 17.2g
Sugar: 28.2g
Protein: 76.4g