Oh, little bird, little bird you cannot fly
Oh, little bird, little bird you will surely die
Oh no, I will not die
I am the weakest; but I will not die
I will be healed, I will be healed
They pitied the little bird; for it was dying; slowly dying
The little bird only had to ask; and so the little bird did
The little bird spread its tiny wings and flew high into the sky
The earth glowed in its entire splendor; for no request is too small
For the little bird was a shining light to all
Ingredients:
For the Crepe:
1 cup flour – sifted
2 eggs
½ cup milk
½ cup water
¼ tsp. salt
2 tbs. Butter – melted
1 tbs. sugar
Sour cream
Honey – for drizzling
Powdered sugar – for dusting
Butter for cooking the crepes
Sift the flour with the sugar and salt. Beat the eggs with the milk and water add to the batter alternately with the melted butter. Wisk the batter and let the batter stand while preparing the filling.
For the Filling:
16 oz. box of frozen creamed spinach
1 medium to large apple – peeled and diced
¼ cup of pitted dates – chopped
¼ cup of raisins – chopped
1 cup of instant barley
½ tsp. salt
¼ tsp. black pepper
¼ tsp. red pepper flakes
½ tsp. curry powder
1 tbs. of butter
Prepare the barley as directed and drain.
Heat a large frying pan with the tablespoon of butter. Add the frozen spinach to cook down.
When the spinach is defrosted and warm; add the dates, raisins, diced apples, barley and seasonings. Heat through until all is warm then you may turn the heat off and set aside.
Heat a crepe sized frying pan with a tablespoon of butter. Do not let the butter burn or over heat.
Ladle the crepe batter into the pan and swirl around. When the batter is set and the crepe is firm, gently loosen the edges and flip to finish cooking.
Fill the finished crepe lengthwise with the spinach filling and the sour cream and fold over. Sprinkle with the powdered sugar and drizzle with the honey.
Enjoy with Love,
Catherine
xo
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Cook Eat Share
Foodista
Key Ingredient
Foodie
Just A Pinch
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Cook Eat Share
Foodista
Key Ingredient
Foodie
Just A Pinch
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