Hazelnut Crepes With Spinach

• 23 cup all-purpose flour
• 1 tablespoon hazelnuts, toasted and finely ground
• salt and pepper
• 1 egg, lightly beaten
• 1 14 cups milk
• 1 tablespoon butter or 1 tablespoon margarine, melted
• 6 ounces fresh spinach, rinsed
• 34 cup low-fat cream cheese (if not getting fresh herbs, use the cream cheese with chives)
• 1 small garlic clove, crushed
• 1 tablespoon chopped fresh mixed herbs
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 14 teaspoon freshly grated nutmeg
• 1 pinch chili powder

1. In a bowl, combine flour, hazelnuts and 1/2 teaspoon salt.
2. Gradually beat in egg, milk and butter to form a thin batter; set aside 30 minutes.
3. In a large pan, cook spinach with only the water that clings to leaves 1 minute or until just wilted.
4. Drain well and squeeze out excess water.
5. Chop finely and cool.
6. Beat spinach with cheese, garlic, herbs, 1 teaspoon of the oil, lemon juice, spices, salt and pepper to form a paste.
7. Brush an omelet pan or small skillet with a little of the remaining oil.
8. Place over medium heat.
9. When hot, pour in a little batter, swirl mixture over bottom of pan and cook 1-2 minutes until browned on bottom and porous on the top.
10. Transfer to plate and keep warm.
11. Repeat to make 12 crepes.
12. Spread on each a little spinach and cheese mixture, then fold into quarters.
13. Serve at once.

flour, hazelnuts, salt, egg, milk, butter, fresh spinach, lowfat cream cheese, garlic, herbs, olive oil, lemon juice, nutmeg, chili powder

Taken from www.food.com/recipe/hazelnut-crepes-with-spinach-139374 (may not work)