Spinach and Cheese Crepes

Spinach and Cheese Crepes

Spinach and Cheese Crepes


Crepes are a great go-to dish to master because they are so flexible. You make them very much as you would a pancake, but you can put anything in them. The savory version can have spinach and cheese, ham and cheese, chicken and mushroom, you name it. It’s a great way to turn odds and ends into something tasty, or create a sandwich like item when you’re out of bread. You can even make them Italian style and stuff and bake them. The only downside of crepes is that really, technically, for optimal results you should make the batter several hours in advance. It creates a lighter, fluffier crepe and one that doesn’t have those little tiny flour lumps in it that, try as you might, you can’t fully get rid of with a fork or whisk. So here’s my confession, I just make the batter and use it straight away. I know, I know it gives my crepes tiny little flour lumps, but they still taste damn good and it shaves hours off of the process and requires much less forward planning. Be a better person than I and make your batter in the morning, leaving it in the fridge so that when you come home at night it will be ready to go for you. That’s what I should do. But it would require me to find some time in the morning (even though this batter comes together super fast) and think about dinner hours before I need to make it. How different would my life be if I could plan like that… ah philosophical questions from the kitchen.

Without further side-tracking, below is the spinach and cheese version of crepes. The takeaway, as I mentioned above, is just to master making the crepes because anything either savory or sweet can go in them. What I typically do is make a savory version as the main course and then use the remainder of the batter to make sweet crepes.

One other piece of full disclosure. I own a crepe pan and make my crepes in it. I also own a special, super long crepe turner, which I have to tell you, works really, really well. Because crepes are so versatile I’d say try them. If you like them, invest in the pan and turner because they do make them turn out really, really well and make it much easier to cook them. (Crepe batter is thin so, depending on the size of your skillet and the size you want your crepes to be, they might not be as beautifully round as the ones in the picture or in the package if you don’t use a crepe pan. You can also use the crepe pan to make pancakes or grill cheese sandwiches if you have it handy.)

Prep time 5 mins for the batter, plus ideally at least 4 hours refrigerated resting time

Reheats: Wonderfully, but does not freeze

Kid Friendly Task: Stirring the batter and adding ingredients to the mixing bowl

Ingredients

Crepe Batter

  • 1 c Flour
  • ½ c Milk (since we often have skim milk instead of whole, I sub one full cup skim milk for the ½ cups of milk and water)
  • ½ c Water
  • 4 Eggs
  • ¼ Butter, melted
  • ½ tsp Salt

Filling

  • 2 c Spinach, finely chopped (I suppose you could use 1 package frozen spinach, fully thawed although I’ve never tried it. I tend to use those salad boxes of spinach when they are at the end of their lives)
  • ¼- ½ c finely chopped Feta cheese depending on preference
  • ½ tsp Onion powder
  • ½ tsp Garlic powder
  • Salt and Pepper to taste

Directions

  1. Mix the milk, water, eggs and salt. Beat well together. Slowly add the cup of flour and beat well. Then add the melted butter and again beat. Let rest a minimum of 4 hours or up to 24 hours. You could make the batter the night before, leave it in the fridge and cook it for dinner the next day.
  2. Mix the spinach, cheese and spices together. Taste for salt and pepper.
  3. Heat your crepe pan/skillet to medium heat. Let it heat through. Pour a little bit of olive oil into the pan and swish it around or use a paper towel to lightly grease the pan. Pour about ¼ cup crepe batter into the pan and let heat until little bubbles show. Flip crepe and immediately add about a ¼ c of the filling of your choice to the center. Let the back start to cook and then flip in the sides of the crepe making an open ended burrito of sorts (traditional crepes are triangle shaped with the three sides folded but I have yet to master that.) Repeat until you have made all of your crepes. Enjoy!

 

Spinach and Cheese Crepes

Spinach and Cheese Crepes

 

 

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