Put the lambs╒ brains in a bowl with the vinegar and fill with enough water to cover the brains. Whisk together all the ingredients for the crÉpe batter and refrigerate for 1 hour. In a hot 8-inch buttered crÉpe pan, cook 8 crÉpes. Set aside. Rinse the lambs╒ 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 crÉpes with the spinach mixture. Roll and place the crÉpes 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 lambs╒ 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 crÉpe 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.
