The Armory Show - Contemporary & Modern Fair - NYC March 2014 + FOOD: Arabian Squash FOOD II: Savory Florentine Layered Crepes

Crepes are interleaved with alternate layers of creamy spinach and tomato fillings to form a succulent stack, they are transformed into an elegant dinner party dish.

Make:

- Herb Crepes

- Tomato Filling

- Spinach Filling

INGREDIENTS:

HERB CREPES:

1 1/4 cups all-purpose flour

a pinch of salt

1 egg, lightly beaten

1 1/4 cups milk

light olive oil, veg oil or butter

(for greasing pan)

chopped fresh basil & dill

(small handful)

TOMATO FILLING:

1 x 8 oz can tomatoes

1 tbs butter

1 med onion, chopped

2 garlic cloves, finely chopped

3/4 cup grated Parmesan cheese + more for sprinkling

2 tbs chopped oregano

salt and pepper

SPINACH FILLING:

10 cups baby spinach leaves

2 tbs butter

2 tbs milk

2 tbs cornstarch

2/3 cup heavy cream

a pinch of grated nutmeg.

INSTRUCTIONS:

1: Make the crepes and keep them warm while making the fillings.

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CREPES instructions:

a) Put the flour and salt in a bowl and make a well in the center. Pour the egg and some of the milk into the well. Whisk the liquid, gradually incorporating the flour to make a smooth paste. Whisk-in the remaining milk, then pour the patter into a measuring cup with a pouring spout. Allowing it rest, if desired. Add the herbs.

b) Put a little oil or butter into a 7-inch crepe pan or heavy-based skillet and heat until it starts to smoke. Pour off the excess and pour a little batter into the pan, tilting it until the base is base is coated with a thin layer. (or if you prefer use a small ladle to measure the batter into the pan.) Cook for 1-2 minutes until underside begins to turn golden.

c) Flip the crepe with an offset spatula and cook for a further 30-45 seconds until it is golden on the second side. Slide the crepe out of the pan and make the remaining crepes, greasing the pan as necessary. 

Makes 8-10 crepes

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2. to make the tomato filling, puree the tomatoes in a food processor or blender or press them through a sleeve. Melt the butter in a saucepan, add the onion, and cook gently until soft. Add the garlic and cook for 1 minute. Blend in the tomatoes and cook, stirring, until the mixture thickens. Add the cheese, oregano, and salt and pepper to fast then heat gently for 1 minute.

3. To make the spinach filing, wash the spinach and put it in a saucepan with the water that clings to the leaves. Add the butter, cover the pan, and cook gently until wilted. Blend the milk with the cornstarch and set a side. Add the cream to the spinach with the nutmeg and salt and pepper to taste. Bring to a boil and simmer to 2 minutes. Stir in the blended cornstarch and cook, stirring, until the mixture thickens.

4. To serve, layer the crepes on a warm serving platter with alternating layers the tomato and spinach fillings. Serve hot, sprinkled with Parmesan and cut into wedges.

Serves 4