Discuss VEGETARIAN CREPES FILLED WITH CHEESE AND SPINACH on IKEAFANS.com. We're Personalizing the IKEA Experience. VEGETARIAN CREPES FILLED WITH CHEESE AND SPINACH - Cooking, baking...what are you doing in the kitchen?.
.... after my once a year visit to IKEA (2 hours from home/only one in MI) I have become obsessed with a newer retaurant food item: Vegetarian Crepes filled with cheese and spinach ~ wow! soft airy fluffy crepe with a warm sweetish cheese and chopped spinach center.... as I am unable to commute to the restaurant on a regular basis and I have noticed this site has dedicated IKEA loving fans.... how is it possible to obtain this recipe?? ingredients?? anything! grateful for any input!!
Re: VEGETARIAN CREPES FILLED WITH CHEESE AND SPINACH
Oh, yum! I'll have to see if our IKEA has these - which store did you find these at? I don't know if I can find a recipe, but I'll see what I can do...
Re: VEGETARIAN CREPES FILLED WITH CHEESE AND SPINACH
They really are phenomenal and are even now haunting me! this site appears to have brilliant clever members and I'm crossing my fingers that a recipe will sometime soon appear --- if this posts correctly, this is the photo:
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Canton
, MI IKEA
New Menu Item!
Vegetarian crepes filled with cheese and spinach
$2.99
Address:41640 Ford Road
Canton, MI 48187 Telephone:734-981-6300
Re: VEGETARIAN CREPES FILLED WITH CHEESE AND SPINACH
That looks very nice!
If they find a way to leave out the cheese, it would even be suitable for Vegans (people who do not eat dairy and eggs) and relieve them from choosing between the one salad with the one dressing they can eat on one side and french fries with ketchup on the other side ;-)
Doorstyle: Applad black and white (since solar beech went away...)
Re: VEGETARIAN CREPES FILLED WITH CHEESE AND SPINACH
I have a preliminary recipe-like product. I'll probably be tweaking this a bit more but for now, this is okay. Better, other than making the crepes (which can be tedious and takes time), this is a 30 minute meal, so if you make your crepes ahead, you've got a quick meal available.
Make your favorite crepes. (I use Alton Brown's recipe, doubled or tripled or quadrupled, since I love crepes and frequently freeze them.) Set them aside.
Peel and boil 4 medium potatoes (I used russets about the size of a 10 year old's fist) to mashing texture.
While the potatoes are cooking:
1. grate about 6 ounces of cheese. I ended up using a medium cheddar because that's what I had, but I think I'd rather use Jarlsberg or Emmentaler or Edam next time. (Pick your favorite, just for the love of ghu, not velveeta or Extruded American Cheese Food Product.)
2. Take a 12 ounce package of frozen cut spinach and microwave until warm and defrosted. Drain by putting it in a tea towel and squeezing.
Once the potatoes are cooked, mash smooth, or grate once they're cool enough to handle, or put them through the ricer or the foodmill (just don't use anything with a blade -- you want the potatoes to stay dry, not get gluey) and mix spinach, potatoes, cheese and about 3 tablespoons butter and 1/3 to 1/2 cup milk product (I used buttermilk because that's what I always use in mashed potatoes), or enough to make the mixture smooth. Heat until it starts to bubble. Add seasoning as appropriate. (I ended up being low on butter after making the crepes, so I used my garlic butter rather than regular, and thyme, salt and pepper. With a nuttier, sweeter cheese than cheddar, I would use nutmeg and shallots; with something more robust, I'd probably go with onion or chive and ...?)
Spread one half side of each prepared crepe with the spinach mixture then return the folded crepes to the hot crepe pan to crisp briefly. Serve promptly.
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