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CREPES WITH SPINACH AND BRAINS

Put the lambsÕ brains in a bowl with the vinegar and fill with enough water to cover the brains.  Whisk together all the ingredients for the cr�pe batter and refrigerate for 1 hour.  In a hot 8-inch buttered cr�pe pan, cook 8 cr�pes.  Set aside.  Rinse the lambsÕ brains and place them in a medium saucepan with salted water to cover.  Bring to a boil. Reduce heat and simmer 5-6 minutes.  Remove from heat and leave to cool.  Drain and chop the brains.  Place the spinach in a large casserole with just the water that clings to them after washing.  Cover and cook over a low heat until wilted.  Drain and chop the spinach.  Preheat the oven to 425F.  In a medium saucepan melt the butter and whisk in the flour.   Whisk for 1-2 minutes, then stir in the hot milk and cook until thickened.  In a mixing bowl gently mix together the brains and spinach.  Stir in a third of the sauce and the beaten egg.  Season with nutmeg, salt and pepper.  Butter a gelatin dish.  Fill the cr�pes with the spinach mixture.  Roll and place the cr�pes in the gelatin dish.  Pour over the remaining sauce, sprinkle with the grated cheese and bake for 15 minutes.  Serve hot.
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4 lambsÕ brains
1/2 cup red wine vinegar
1 12 lbs fresh spinach
1/4 cup unsalted butter
2 tbsp flour
2 cups milk
1 egg
1/2 cup grated Emmenthal or Swiss cheese
pinch nutmeg
salt and pepper

For the cr�pe batter:
1/3 cup flour
2 eggs
2 cups milk
2 tbsp unsalted butter, melted
salt
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60
mn
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30
mn
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To save time, use frozen spinach rather than fresh.
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Picardy
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Meat
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Brouilly
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