SPINACH, PROSCIUTTO
& PARMESAN CREPES
MAKES
6 PREP TIME
15 min COOK TIME
5 min
1 cup all-purpose gluten-free flour blend
¼ teaspoon xanthan gum (omit if flour blend contains xanthan gum)
¹⁄
8 teaspoon kosher salt
2 extra-large eggs, lightly beaten and at room temperature
2 tablespoons butter, melted and cooled
1 ½ cups whole, low-fat or nondairy milk, at room temperature, plus more for thinning
1 pound fresh baby spinach
4 ounces thinly sliced prosciutto
6 ounces parmesan cheese, grated
$2.48
PER PERSON
