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Spinach blintzes with tomato sauce
Meat-free. Nut-free. Sugar-free.1 litre (1¾ pints, 4 US cups) milk 6 eggs 60g (2 oz, 4 tblsp) butter or margarine 450g (1 lb, 4 US cups) plain flour 1kg (2 lb) spinach or Swiss chard 2 large onions 1 green pepper pinch of nutmeg 2 tblsp mozzarella 3 tblsp oil 5 plum tomatoes 1 tblsp tomato paste salt and pepper
Melt half the butter or margarine. Chop onions and green pepper. Grate cheese. Cut the tomatoes into chunks.
(You may need to make the batter in two batches). Blend milk, eggs, melted butter or margarine and a pinch of salt in a blender, or beat well with a whisk until smooth and light. Continue beating while gradually adding the flour a little at a time. Leave to rest for half an hour.
Pick over the spinach or Swiss chard, trim and wash. Put into a saucepan and cook over a medium heat, with just the water that clings to the leaves, for about 10 minutes until it is completely limp. Drain and set aside.
Melt the remaining butter or margarine in a frying pan and sauté half the onion until transparent. Add green pepper and continue cooking for about 5 minutes. Stir in spinach, a teaspoonful of salt, a pinch of pepper, and nutmeg and cook for about 10 minutes. Remove from heat and stir in the grated cheese.
Heat oil in a small saucepan and sauté the remaining onion. Add tomatoes, tomato paste and seasonings. Lower heat and simmer until heated through.
Brush a thin coating of oil onto an 18cm (7″) frying pan. Heat until oil is hot but not smoking.
Pour about 75ml (3 fl oz, 1/3 US cup) of batter into the pan. Tilt pan to swirl the batter so it covers the entire surface.
Cook on one side until small air bubbles form and the top is set (the underside should be golden brown). Carefully loosen edges of crepe and turn over for a few seconds to brown the other side, then transfer to a plate.
Repeat until you have used up all the batter is used, brushing the pan with oil as needed.
Take each crepe in turn and place cooked side uppermost. Put about 2 tablespoonfuls of filling on one edge, roll once to cover filling. Fold the sides in and continue rolling until completely enclosed (like a Chinese spring roll).
Serve with the tomato sauce, either hot or cold.
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