Crepes with cheese and Tetragonia (Spinach New Zealand)

2_03481 CREPES with cheese and TETRAGONIA INGREDIENTS for 6 PEOPLE for the crepes: 250 GM of milk, 125 g flour, 2 eggs, 20 g butter, salt for the filling: a small onion, 100 g of grated Gruyere, goat cheese, 100 g 100 g diced cooked ham, 200 g boiled and drained tetragonia (spinach of New Zealand), 20 g of grated Parmesan cheese, olive oil, salt and pepper, nutmeg To Grill: 200 ml of cream 50 g semigrassa, grated Gruyere crepes Prepared (even the day before) beginning with the melt the butter without frying it, in small frying pan that you will use for cooking.

In a bowl stir so the eggs with the flour and a pinch of salt; dilute the mixture with cold milk by adding it to the wire and incorporated the melted butter.

Let it sit for half an hour.

Pour in a tbsp of batter in greased pans, hot and well moving on, make sure the mixture is spread on the bottom and congeal into a thin omelette.

Turn with a spatula to finish cooking and place on a plate and repeat the operation until the batter.

Prepare the filling: Peel and chop the onion and let it Brown in 3 tablespoons of olive oil, add the spinach, stir and cook for a few minutes, then let cool.

Finely chop spinach and mix them with cheese and caprino, adding the grated Parmesan cheese, diced ham, salt and pepper and a rub of nutmeg.

If the mixture is too thick add a little cream.

Spread the mixture over crepes and roll them up by cannolo, place in a baking dish, drizzle with the cream and grated Gruyere semigrassa and place in the oven to bake.