Spinach Pancakes recipe

 Spinach Pancakes 

Spinach pancakes may be folded in quarters to garnish a roast, steaks, or chops, they may be served as a hot first course, or luncheon or supper dish. For about 12 crepes 6 incbes in diameter.

3 Ibs. fresh spinach
A large kettle containing at least 7 to 8 quarts of rapidly boiling water 1/2 tsp salt per quart of water
A large colander

If you are making the crep: batter in an electric blender, you may puree the blanched spinach at the same time. Otherwise, puree the spinach in a food mill and combine with the crepe batter. Let hatter rest for :2 hours before using. Cook spinach crepes like ordinary crepes, according to directions following those for the batter.

Source:astering the Art of French Cooking

Book by Julia Child, Louisette Bertholle, and Simone Beck