Spinach-Feta Crepes With Tomato Coulis

• Savory Crepe Batter
• 4 eggs
• 1 cup milk
• pinch of salt
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup buckwheat flour
• Spinach-Feta Filling
• 10 ounces spinach
• 1/2 pound feta cheese
• 1/8 teaspoon nutmeg
• 2 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• Tomato Coulis (third set of ingredients below):
• 4 tomatoes, chopped
• 1 Vidalia onion, chopped
• 2-3 cloves of garlic, chopped
• 1 1/2 teaspoons salt
• pepper

1. To make the crepes:rnAdd all crepe batter ingredients into a blender and process until combined. Refrigerate at least a few hours, or refrigerate overnight.
2. After the mixture has chilled in the refrigerator - heat crepe pan until hot. Grease the pan lightly with a no-stick cooking spray. Pour 1/4 cup of batter onto the pan. Rotate the pan so that the batter will spread.
3. To make the filling:rnRinse and place damp spinach in pot and cook on the stove top until limp. Add spinach and the rest of the filling ingredients into a processor and puree.
4. Add filling to the center of a savory crepe and roll. Place crepes in a 350 degree oven and heat while you are making the tomato coulis.
5. To make the tomato coulis:rnSaute onions and garlic in olive oil for about 10 minutes. Add the tomatoes, salt and pepper to the onion mixture. With an immersion blender, process this mixture while still in the pan. You could add this mixture to a blender and puree but I wanted a chunkier texture and the immersion blender allows you to control how you much you puree.rnrnSpoon over crepes and enjoy!

crepe batter, eggs, milk, salt, allpurpose, whole wheat flour, buckwheat flour, filling, spinach, feta cheese, nutmeg, lemon juice, kosher salt, pepper, tomato coulis, tomatoes, vidalia onion, garlic, salt, pepper

Taken from food52.com/recipes/11501-spinach-feta-crepes-with-tomato-coulis (may not work)