I’ve been dinning solo a lot lately, mostly living off grilled cheese sandwiches, but it doesn’t have to be this way! Here is an easy meal to make for one. It was actually inspired by some terrible Ikea food I had recently … but I promise, my version is better.
- 1 bunch fresh spinach, chopped
- 1 tsp + 1 tsp olive oil
- feta cheese
- 1 cup flour
- 1 egg
- 0.5 cup milk
- 0.5 cup water
- salt and pepper
Here’s what you do:
Saute spinach in 1 tsp of olive oil until a deep dark green. Remove from heat and add to a bowl of crumbled feta. Use as much or as little cheese as pleases you. Salt and pepper to taste.
In a large mixing bowl, whisk together the flour and the eggs. Gradually add the milk and water, stirring to combine; beat until smooth. Add a bit of water if the batter seems too thick; we want nice thin crepes.
In a large, clean, lightly greased pan, pour in about half the batter. Keep the heat pretty low and watch for bubbles. Once the crepe is covered in bubbles it’s time to flip. Sure you could do this carefully with a spatula, but you’re all by yourself remember?
What a perfect time to practice flipping delicate hot things into the air and catching them! It’s not as hard as you might think; just grab the pan handle with both hands, stand back from the stove, shake it a bit to loosen the crepe, and give it a good firm forwards and upwards thrust. There ya go, aren’t you proud of yourself?
Place your upside down crepe back on the stove and add half of the spinach filling to one side. Once there are bubbles on the uncovered part, fold and heat for a minuet or two. Remove to plate and make your second crepe. Enjoy!
Okay, now that I think about it, this is just a really fancy kind of grilled cheese. Friggin’ irony. Just goes to show you how good cheese is. Maybe I need to take myself back to Ikea for some Swedish meatballs and a little more inspiration.