Easy Spinach Crepes Recipe

This spinach crepe recipe is so good! It takes a bit more prep time than a standard crepe, but the extra ten minutes is definitely worth it.

The batter is perfect for making ahead of time. It can be refrigerated for up to four days and even the finished crepes can be frozen and enjoyed later.

I like adding a ricotta cheese filling to it but goat cheese or your favorite creamy filling works great too!

How to Make Spinach Crepes

If you’re new to making crepes, you’re in for a treat. These crepes not only taste amazing, they are easy to make.

You have equipment options too. You can use either a crepe pan or a skillet, and either a blender or mixing bowl and mixer.

Prep time clocks in at fifteen minutes and total cook time is about ten minutes.

Spinach: To prep your spinach, steam and drain it. Then chop it into semi-fine pieces.

Crepe Batter: Simply combine batter ingredients in your blender or mixer and mix until well combined.

Filling: Combine filling ingredients in blender or mixing bowl (cleaned of batter) and mix for about twenty seconds.

Ingredients

If you’ve made any of my other crepe recipes (search for more at the top of this page) then this ingredient list may be a bit surprising.

But, don’t let the length deter you from making them. They are quite easy to make, and the flavor is absolutely mouth watering good.

Ingredient List

• Spinach
• Eggs
• Milk
• Butter
• All-Purpose Flour
• Salt
• Green Onions or Chives
• Dried Thyme
• White Pepper
• Nutmeg
• Ricotta Cheese
• Parmesan

Spinach: Steam, drain, and chop your spinach.

Butter: Melt butter before adding it to other ingredients.

Onions or Chives: Both taste great, so go with your favorite of the two. Chop before adding to other ingredients.

White Pepper: If you don’t have white pepper available, you can omit or replace with black pepper.

Ricotta Cheese: You can use any creamy style cheese. Mascarpone, goat, or even cottage cheese can be used instead.

Instructions

The key to making these crepes is to prep your ingredients before getting started with the following instructions.

Make sure to get your ingredients ready and if using a blender, prepare to wipe clean after making crepe batter.

Step 1: Cook and drain spinach. Squeeze until completely dry. Chop up spinach.

Step 2: Place your eggs, milk, butter, flour and salt in your blender. Cover and process until completely blended. Remove from blender and set aside.

Step 3: Add your spinach, ricotta, parmesan, and remaining ingredients to blender and blend for about twenty or thirty seconds.

Step 4: Spray your frying pan and bring it to low medium heat. Once pan is up to temperature, add a half tablespoon of your batter to test it. Tilt pan in a circular motion. Batter should move freely around your pan. Remove test batter from your pan.

Step 5: Add three to four tablespoons of your crepe batter to your pan. It should thinly coat the bottom of the frying pan. Cook for about one minute. Flip once your crepe batter is firm enough to hold together while flipping. Cook the second side until light brown flecks show. Remove from pan.

Step 6: Add your creamy spinach filling and fold your crepe. Repeat until all your crepes are cooked. Serve and enjoy!

Conclusion

The key is to get your filling creamy enough so don’t skip the creamy spinach filling! These crepes freeze really well. Just pop them in freezer safe bags and take them out the day before you want to serve. Heat them for about seven minutes in the oven at 350 degrees.

For more crepe recipes check these ones out

• Zesty Corn Chip Crepes Recipe
• Cholesterol Free Crepes
• Buttermilk Crepes Recipe
• Classic Crepes Recipe