Made with AI
Lamb and Spinach Crêpes with Mornay Sauce
Ingredients
- all-purpose flour160 g
- eggs2 large
- milk320 ml
- unsalted butter20 g
- lamb loin, thinly sliced400 g
- spinach, sautéed200 g
- shallot, minced1 small (about 30g)
- olive oil2 tbsp (about 28ml)
- Mornay sauce200 ml
- saltto taste
- black pepperto taste
Instructions
- 1
Prepare the crêpe batter: In a bowl, whisk together 160g flour, 2 large eggs, and 320ml milk until smooth. Melt 20g butter and whisk it into the batter. Let the batter rest for 20 minutes.
- 2
Cook the crêpes: Heat a non-stick skillet over medium heat. Lightly grease with a bit of butter. Pour a small amount of batter into the pan, swirling to coat the bottom. Cook for about 1 minute per side until lightly golden. Repeat to make 8 crêpes. Set aside.
- 3
Prepare the filling: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the minced shallot and sauté for 1 minute until fragrant. Add the thinly sliced lamb loin and cook for 2-3 minutes until just browned. Season with salt and pepper. Add the sautéed spinach and stir to combine. Remove from heat.
- 4
Assemble the crêpes: Place a crêpe on a plate. Spoon some of the lamb and spinach filling onto the center. Roll or fold the crêpe to enclose the filling. Repeat with remaining crêpes and filling.
- 5
Preheat the oven to 180°C (350°F). Arrange the filled crêpes in a baking dish. Pour 200ml Mornay sauce evenly over the top.
- 6
Bake for 15-20 minutes, until the sauce is bubbling and the crêpes are heated through.
- 7
Serve hot, garnished with extra black pepper if desired.
