Wilted Spinach with Tomato Sauce and Crepe Strips
Ingredients
- For the crepes
- 2 eggs
- 200 grams Pastry flour
- 200 grams milk
- 1 pinch salt
- vegetable oil (for frying)
- For the spinach
- 800 grams fresh Spinach
- 1 butter
- 100 milliliters Vegetable broth
- salt
- peppers
- For the sauce
- 8 fleshy Tomatoes
- 100 milliliters Vegetable broth
- 1 Tbsp olive oil
- 1 Tbsp Ketchup
- 1 onion
- 1 garlic clove
- 1 Tbsp Italian Fresh herbs
- fresh marjoram
Preparation steps
For the crepes, mix flour and salt in a bowl, stir in eggs and pour in milk while stirring to a smooth batter. Let batter rest.
For the spinach, rinse spinach in cold running water, remove stems, drain and set aside a few leaves for garnish. Heat butter in a pan and stir in spinach and a little broth. Simmer spinach mixture, stirring occasionally, until spinach is wilted, adding more broth as necessary. Season spinach with salt and pepper to taste.
For the sauce, blanch tomatoes for a few seconds, peel, core and cut into cubes. Peel onions and garlic and chop finely. Briefly sauté onions and garlic in olive oil, stir in tomatoes and broth and bring to a boil. Stir Italian herbs and ketchup into sauce and season with salt and pepper.
Heat oil in a non-stick pan and fry batter into 4 crepes. Roll up crepes and cut into slices. Spoon spinach into soup plates. Pour tomato sauce over spinach and garnish with crepe strips, spinach leaves and marjoram to serve.
