Spinach and Brie Crepes with an Artichoke Cream Sauce
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 (10-ounce) bags fresh spinach
- well washed
- tough stems removed
- Salt and freshly ground white pepper
- 12 Basic Crepes
- recipe follows
- 3/4 pound brie
- cut into 1/4-inch slices
- 1 recipe Artichoke Cream Sauce
- warm
- recipe follows
- Butter
- for greasing baking dish
- Chopped fresh soft herbs
- such as parsley
- chives
- and tarragon
- for garnish
- Essence
- for garnish
- recipe follows
- 1 cup all-purpose flour
- 3 large eggs
- beaten
- 1 1/2 cups whole milk
- 1/4 teaspoon salt
- 4 tablespoons melted unsalted butter
- 2 boiled artichokes
- 1 tablespoon olive or vegetable oil
- 1/4 cup chopped yellow onions
- 1/4 cup chopped parsnips
- 1/4 cup chopped celery
- 1/4 cup chopped leeks (white part only)
- 1 teaspoon chopped garlic
- 1 cup white wine
- 2 cups heavy cream
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground white pepper
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepp
Instructions
No instructions listed