8 servings

The crêpes can be made as much as a day ahead and kept covered in the refrigerator.

First make the crêpes. Into a large bowl put the eggs, oil, flour, and salt. Beat with a whisk or an electric hand mixer, then add the milk, one cup at a time, beating all the while. The batter should have the consistency of heavy cream and be free of lumps. If the batter is too thick, add a teaspoon or two of cold water and continue to mix until it is light and smooth. Refrigerate the batter for an hour or two before cooking the crêpes.

Heat a 6- or 8-inch skillet over a high flame and lightly brush the entire surface with a bit of melted butter. Pour about 1⁄4 cup of batter into the skillet and immediately swirl the batter in the skillet so it covers the entire bottom. Cook the crêpe for 1 to 1-1⁄2 minutes, until it begins to show signs of turning brown around the edge. Flip it with a spatula and cook the other side for a minute. When the crêpe is done, slide it carefully onto a flat plate. Brush the skillet once more with butter and continue as before until all the batter is used. Set the crêpes aside while you make the filling.

In a non-aluminum pan, melt 1 Tbs. of the butter and sauté the onion gently until translucent. Add the spinach and cook for a minute or two, then turn the heat off. Add the eggs, cheese, and salt and pepper to taste, and blend well.

Heat the oven to 300°F. Coat a 9×13 baking dish with the remaining 1 Tbs. butter. Put a couple of heaping teaspoonfuls of the spinach mixture down the center of each crêpe, roll it up, and place it carefully in the baking dish, seam side down. Set the filled crêpes close together. When all the crêpes are in the pan, pour the cream over them, and bake for 15 to 20 minutes. Serve hot.

Recipe by Brother Victor-Antoine d’Avila-Latourrette
December 2000
from issue #30