This spinach crepe recipe is so good! It takes a bit more prep time than a more 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 really like adding a ricotta cheese filling to it but goat cheese or your favorite creamy filling works great too!
- Frying Pan
- ¼ Cup Cooked Drained Spinach
- 2 Eggs
- 1 ½ Cups Milk Local if available
- 2 tbs Melted Butter Can Substitute Vegetable Oil
- 1 Cup All-Purpose Flour
- ½ tsp Salt
- 3 Green Onions Can Substitute w/ 1 tbs Minced Chives
- ¼ tsp Dried Thyme Leaves
- Dash White Pepper
- Dash Nutmeg
- 1 Cup Ricotta Cheese Can Substitute Your Favorite Cream Filling
- ⅓ Cup Grated Parmesan Cheese
- Cook and drain spinach. Squeeze until completely dry. Chop up spinach.
- Place your eggs, milk, butter, flour and salt in your blender. Cover and process until completely blended. Remove from blender and set aside.
- Add your spinach, ricotta, parmesan, and remaining ingredients to blender and blend for about twenty or thirty seconds.
- 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.
- 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.
- Add your creamy spinach filling and fold your crepe. Repeat until all your crepes are cooked. Serve and enjoy!
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