14ouncesbaby spinachwashed and cut into thin strips
1round 10-inch baking pan
In a medium mixing bowl combine all crepe ingredients (except oil). Blend on high with a hand mixer for 2-3 minutes, or until smooth. Turn the mixer off and use the rubber scraper to scrape bits of flour from bowl sides. Blend again for 1-2 minutes. (Optional: leave batter in fridge for a couple of hours before frying crepes.)
Heat the crepe pan on high. When the pan is hot, dip a paper towel in oil and coat the pan with it. Using a ladle, pour ½ cup batter onto the pan and quickly swirl it around until batter coats the pan evenly. Fry on medium to medium high for about 1 min and 15 seconds on each side. Transfer to a plate.
Repeat until you run out of batter. You should have 12-13 crepes.
Make the filling by combining all ingredients in a medium mixing bowl and whisking until completely integrated.
Heat oven to 395°F (200°C). Coat baking pan with oil and place one crepe on the bottom. Spread 2-3 tablespoons of the filling over the crepe evenly. Repeat until you run out of crepes and filling. (Do not put the filling on the top crepe.) Whisk up the topping in a small mixing bowl.
Place the crepe pie in oven and bake for 15 minutes. Pour the topping over it evenly and return to the oven for another 15-20 minutes. If it starts to blush cover with foil and add another 2-3 minutes. Serve hot.
If you leave the batter in the fridge for longer than a couple of hours, whisk it well before use. If it’s too thick, add some water a tablespoon at a time and whisk it in well. Note that in the video we used our regular crepe batter recipe, extremely similar to this one. (You can find it in our ham and cheese crepe recipe.) You are welcome to use it, or use Julia's. Both are great.