Name: Mini Spinach Crêpes With Corn
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 tbsp olive oil; 1 garlic clove (finely sliced); 500 g fresh spinach; salt; 100 g flour; 1 egg; 50-100 g water; 2 ice cubes; ½ lemon zest; ½ tsp cumin seeds; 2 tbsp neutral oil; 2 ears of corn; ½ tsp smoked paprika powder; 2 small red onions; 2 handfuls of cherry tomatoes; 1 red chili (sliced); 1 pinch of cumin; salt; 30 g tequila; 100 g sour cream; Few oregano leaves

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Baby, we’re back! It’s been a hot minute since we last posted a recipe. The last couple of months have been a wild ride. To celebrate our comeback, we made mini spinach crêpes with corn topping. They are delicious.

But where have we been? Well, we shot a whole cookbook in a tiny kitchen. At the same time, Uri was working full-time in a restaurant and was moving into a new house. Uri now lives one hour away from Sophia (by a lake, it’s adorable), so she needs a car. We can’t meet up spontaneously to shoot a recipe, and now we have to plan things properly. Like it’s a real job. Ah, yes, and this is now our job. Uri quit his restaurant job. Things are getting serious.

Sophia wasn’t well. She had to deal with some health issues and couldn’t move her body without being in agony. It was painful and mentally draining. She spiraled into a depressive episode, and her body issues worsened. Now she hates being in front of a camera.

We have to admit there was a time when we weren’t sure if we could continue with Shemesh Kitchen. There were just too many obstacles. But we made it.

Starting a project together can be challenging, especially when two stubborn people have to make compromises. But it’s all worth it. We learned so much and keep growing – as creatives, friends, and business partners.

We decided to start our comeback with a very experimental recipe. These mini spinach crêpes resulted from a lot of trial and error. The day we shot the video, everything went wrong. Something got burnt, another thing fell apart, and the other thingy was too mushy. It was a mess. But we had so, so, so much fun shooting the video and brainstorming new recipes. It was like coming home. We finally returned to our roots and realized how much we’ve missed shooting videos.

The recipe is relatively easy to assemble, but you’ll need a couple of ingredients:

For the crêpes:

1 tbsp olive oil
1 garlic clove, finely sliced
500 g fresh spinach
salt
100 g flour
1 egg
50-100 g water
2 ice cubes
½ lemon zest

For the Topping:

½ tsp cumin seeds
2 tbsp neutral oil
2 ears of corn
½ tsp smoked paprika powder
2 small red onions
2 handfuls of cherry tomatoes
1 red chili, sliced
1 pinch of cumin
salt
30 g tequila
100 g sour cream
Few oregano leaves

Make the crêpes:

Saute garlic in olive oil for about one minute until fragrant. Add spinach and salt, cover, and cook until wilted, about 3 minutes.

Transfer into a blender, add ice cubes and lemon zest, and blend until smooth.

Mix flour, egg, and water as needed for a runny dough in a bowl.

Heat a little oil in a pan and wipe it with a paper towel. Add a ladleful at a time of the crepe dough and spread it around a bit to make it flat. Cook for about 3 minutes on each side.

Make the topping:

Put the corn In a pot full of boiling salt water, cover it, and let it steam for 10 minutes. Cut the kernels off.

Toast cumin seeds in a large pan until fragrant. Add oil, onions, chili, and saute for 3-4 minutes. Turn up the heat, then add corn and paprika powder. Sear for 3 minutes, then add tomatoes and salt. Add tequila and try to set the whole thing on fire. Fail. Try again. Be disappointed in the tiny flame. Cook for 1-3 minutes longer.

Spread sour cream on the crepes, add a couple of spoonfuls of the corn-tomato thing and finish with fresh oregano.