4 tbsp. crème fraiche (can be found at Trader Joes - or you can use sour cream instead).
Vegetable oil for skillet
Pinch of Salt
Pinch of Pepper
In a small saucepan, melt butter over moderate heat until golden brown
In a bowl, sift flours and salt. In another bowl, whisk together milk, egg, and browned butter. Add milk mixture to flour mixture, whisking until smooth. Chill batter, covered, for 30 minutes.
Preheat oven to 200 degrees F.
In a large kettle, steam spinach until wilted (about 3 minutes), remove and drain in a colander. Take out as much liquid as possible using the back of a large spoon. Return spinach to kettle and cook in butter with salt and pepper to taste, uncovered, over medium heat, stirring frequently, for about 30 seconds.
In a non-stick skillet, brush the surface lightly with oil and heat over moderate heat until hot. Remove skillet from heat. Pour crêpe batter into skillet, tilting and rotating skillet quickly so the entire surface is covered. Cook crêpe until golden and top appears almost dry (about 1 minute). Turn crêpe over (or flip it “à la Française”) and put ¼ spinach in center. Fold in edge of crêpe to form a square, leaving spinach in center exposed. Cook for 30 seconds or until bottom is golden.
Slide crêpe onto a large baking sheet and keep it warm in the oven while making 3 more crêpes with remaining batter and spinach in same manner.
Brush skillet with oil and heat over moderate heat until hot. Crack eggs, 1 at a time, into the skillet and cook until whites are set (about 2 minutes. Top each crêpe with an eff and 1 tbsp. of crème fraiche (or sour cream).
Cuisine: French |Recipe Type: Main Dish, lunch, dinner