Delight in a savory twist on a classic with my Spinach Crêpes Recipe, a dish that’s as elegant as it is comforting. Blend tender spinach into the batter for a vibrant green hue and a subtle earthy flavor that pairs beautifully with both simple and gourmet fillings. Serve them warm for breakfast, brunch, or even a light dinner, and enjoy a versatile recipe that brings a touch of French flair to your table. If you're looking to make a batch of traditional French Crêpes, check out my Pâte à Crêpes recipe.
Serve crêpes for dessert with my Chocolate French Crêpes or make my Chocolate Cottage Cheese Waffles and top with whipping cream and fresh berries. Put on French spin on Lox Bagels by making it with a batch of my Dill French Crêpes. Use up the rest of the spinach container with my Chicken Spinach Lasagna for a comforting meal.
Ingredients
Find below the list of ingredients to make my Spinach Crêpes Recipe.
- Baby Spinach
- Eggs
- Flour
- Salt
- Milk
See recipe card for quantities.
Crêpes Filling Ideas
Savory Filling Ideas
- Classic French → Ham, Gruyère cheese, and a fried egg.
- Mediterranean → Feta, sun-dried tomatoes, olives, and spinach.
- Smoked Salmon → Cream cheese, smoked salmon, dill, and capers.
- Veggie Lovers → Sautéed mushrooms, caramelized onions, and goat cheese.
- Breakfast Style → Scrambled eggs, bacon, and cheddar.
Sweet Filling Ideas
- Nutty & Fruity → Nutella, sliced bananas, and chopped hazelnuts.
- Apple Pie Crêpe → Sautéed apples with cinnamon and a drizzle of caramel.
- Berry Bliss → Fresh berries, whipped cream, and a dusting of powdered sugar.
- Cheesecake-Inspired → Sweetened cream cheese, strawberry jam, and crushed graham crackers.
- Tropical → Mango, pineapple, coconut flakes, and a drizzle of honey.
How to make Spinach Crêpes
- Combine in a blender jar, the spinach, eggs, milk, salt, and flour. Blend until smooth.
- Cover the batter with plastic wrap. Rest the batter in the refrigerator for 20-30 minutes to allow the flour to be completely absorbed.
- Take the batter out of the fridge and give it a gentle stir to move any ingredients that might have settled. Place a crêpe pan or large frying pan on medium heat. Once heated up, brush very lightly with melted butter.
- Hold the pan over the heat, and at a slight angle. Pour ⅓ cup of crêpe batter onto one side of the pan and swirl the pan to evenly distribute the batter to cover the bottom of the pan.
5. Place the pan back on the heat and cook for 45 seconds to a minutes, or until the batter sets on the top and the edges of the crêpe crisp up and release from the pan.
6. Use a spatula and your fingers to carefully flip the crêpe over. Cook for another 30 seconds or until golden, caramelization spots appear. Remove the crêpe from the pan and repeat the remaining batter.
Storage
Store cooked crêpes stacked with a piece of parchment paper between each one to prevent sticking. Place the stack in an airtight container or wrap tightly in plastic wrap. Refrigerate for up to 3 days. Reheat gently in a skillet over low heat or in the microwave for just a few seconds. Freeze for up to 2 months by layering with parchment, wrapping well, and thawing overnight in the fridge before reheating.
Recipe
Spinach Crêpes Recipe
Equipment
- 10 inch Crêpe Pan or non-stick frying pan
Ingredients
- 1 cup Fresh Spinach 50 grams
- ½ cup All Purpose Flour
- 2 large Eggs
- ¼ teaspoon Salt
- ¾ cup Milk
- 1 tablespoon Butter melted
Instructions
- Combine in a blender jar, the spinach, eggs, milk, salt, and flour. Blend until smooth. This can be done with a stick blender or a regular blender.1 cup Fresh Spinach, ½ cup All Purpose Flour, 2 large Eggs, ¼ teaspoon Salt, ¾ cup Milk
- Cover the batter with plastic wrap. Rest the batter in the refrigerator for 20-30 minutes to allow the flour to be completely absorbed.
- Take the batter out of the fridge and give it a gentle stir to move any ingredients that might have settled. Place a crêpe pan or large frying pan on medium heat. Once heated up, brush very lightly with melted butter.1 tablespoon Butter
- Hold the pan over the heat, and at a slight angle. Pour ⅓ cup of crêpe batter onto one side of the pan and swirl the pan to evenly distribute the batter to cover the bottom of the pan.
- Place the pan back on the heat and cook for 45 seconds to a minutes, or until the batter sets on the top and the edges of the crêpe crisp up and release from the pan.
- Use a spatula and your fingers to carefully flip the crêpe over. Cook for another 30 seconds or until golden, caramelization spots appear. Remove the crêpe from the pan and repeat the remaining batter.
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