Buckwheat Crepes with Ground Pork and Spinach Filling
This is the Buckwheat Crepes with Ground Pork and Spinach Filling recipe.
- Prep: 30 min
- Cooking: 30 min
- Refrigeration: 20 min
Ingredients
- Buckwheat Crepes: (8 crepes)
- 1/2 cup (125 mL) buckwheat flour
- 1 egg
- 1/2 cup (2 mL) salt
- 1/3 cup (80 mL) Milk
- 2 tbsp (30 mL) melted butter*
- Filling
- 3 tbsp (45 mL) butter
- 2 shallots chopped
- 3/4 lb (375 g) lean ground pork
- Salt and pepper to taste
- 2 tbsp (30 mL) tomato paste
- 1 egg
- 2 oz (30 g) butter
- 5 tsp (150 mL) spinach
- 1/2 tsp (2 mL) ground nutmeg
- 1/4 clove garlic chopped
- 8 crepes
- 2 cups (500 mL) bechamel sauce
- 8 slices Canadian Cheddar or Canadian Canadian-Swiss or Canadian Parmesan cheese
- Bechamel Sauce
- 1 tbsp (15 mL) butter
- 2 tsp (10 mL) finely chopped onion
- 2 tbsp (30 mL) all-purpose flour
- 1 1/2 cups (375 mL) Milk scalded
- Salt and ground white pepper to taste
- of ground nutmeg
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Preparation
Bechamel Sauce:
In a saucepan, melt butter and cook onion over very low heat until soft. Stir in the flour and cook the roux until it is foamy and is just beginning to color. Add the milk, whisking constantly, until the mixture is thick and smooth. Stir in remaining ingredients and simmer sauce over very low heat for about 20 minutes. Strain sauce before using.
Crepes:
Make a well in the flour, mix egg and salt. Gradually add milk then melted butter. Refrigerate for 20 minutes before cooking the crêpes in a nonstick pan.
In a pan, heat butter and cook shallots for 2 to 3 minutes. Add ground pork and cook for 2 to 3 minutes. Season with salt and pepper.
Remove from heat and add tomato paste. Mix in egg and set aside.
Garnish:
Melt butter and cook spinach, nutmeg and garlic. Mix spinach into pork.
Spread crepes flat and add filling, then fold sides inward and place in ovenproof dish, seam side down. Add bechamel sauce; place cheese on top of crêpes. Broil for 2 to 3 minutes and serve very hot.
Tips
*Butter is used three times in this recipe.
Nutritional information
Per serving| Energy: | 589 Calories |
| Protein: | 28 g |
| Carbohydrate: | 18 g |
| Fat: | 46 g |
| (% DV*) | |
|---|---|
| Calcium: | 39 % / 427 mg |
