INGREDIENTS

INSTRUCTIONS

FOR THE FILLING
FOR DILL CREPE BATTER
FOR THE SAUCE
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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