Dilled Spinach Crepes with Avgolemono Sauce
| Yield: | 1 servings |
| Categories: |
| FOR THE FILLING | ||
| 1 | Onion; chopped | |
| 2 | tb | Unsalted butter |
| 2 | tb | All-purpose flour |
| 1 | c | Milk |
| A pinch of freshly grated nutmeg | ||
| 1/4 | c | Minced fresh dill |
| Two 10-ounce package frozen chopped; cooked according to | ||
| ; spinach, package directions | ||
| ; and drained | ||
| FOR DILL CREPE BATTER | ||
| 1 | c | All-purpose flour |
| 1/2 | c | Milk |
| 3 | lg | Eggs |
| 2 | tb | Unsalted butter; melted and cooled |
| 1/2 | ts | Salt |
| 3 | tb | Minced fresh dill |
| Melted butter for brushing the crepes | ||
| FOR THE SAUCE | ||
| 2/3 | c | Chicken broth |
| 2 | lg | Eggs |
| 1/4 | c | Fresh lemon juice |
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