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Rockstar · 03-01-19, 08:12 PM

Well I made a crepe today. BUT! I used a spinach and beet puree. I used a bunch of spinach, 1/2 clove garlic, two tablespoons of olive oil, half a cup of parsley, half a cup of walnuts to thicken, salt and pepper to taste. Cleaned out the blender then...

Cooked two beets until tender, 1/2 clove garlic, added half a cup of walnuts and threw it in the blender salt and pepper taste though I prefer not too. Filled the crepe using two lines of puree one a beautiful green spinach the other brilliant red beets. Layered both with feta, rolled it up and chowed down.

Wife just finished surgery so I thought to use a fine puree for easier digestion. Too be honest though it wasnt all that, it needed something else though I would I cook it again. But tomorrow I'll be using up the rest of the puree in an omelet with some pico de gallo.

03-01-19, 08:12 PM	#23
Rockstar In the Brig Join Date: Nov 2002 Location: Zendia Bar & Grill Posts: 12,614 Downloads: 10 Uploads: 0	Well I made a crepe today. BUT! I used a spinach and beet puree. I used a bunch of spinach, 1/2 clove garlic, two tablespoons of olive oil, half a cup of parsley, half a cup of walnuts to thicken, salt and pepper to taste. Cleaned out the blender then... Cooked two beets until tender, 1/2 clove garlic, added half a cup of walnuts and threw it in the blender salt and pepper taste though I prefer not too. Filled the crepe using two lines of puree one a beautiful green spinach the other brilliant red beets. Layered both with feta, rolled it up and chowed down. Wife just finished surgery so I thought to use a fine puree for easier digestion. Too be honest though it wasnt all that, it needed something else though I would I cook it again. But tomorrow I'll be using up the rest of the puree in an omelet with some pico de gallo. Last edited by Rockstar; 03-01-19 at 10:32 PM.