Spinach and Cheese Crepes

Spinach and Cheese Crepes


8 people made this

Crepes are so versatile - you can fill them with a whole range of fillings. These ones are filled with spinach and parmesan cheese.


Serves: 4 

  • Crepes
  • 1 cup (125g) flour
  • 1 cup (250ml) milk
  • 2 eggs
  • 1 pinch salt, to taste
  • 30g butter or margarine
  • Filling
  • 30g butter or margarine
  • 40g flour
  • 2 cups (500ml) milk
  • 1 teaspoon powdered stock (or a stock cube)
  • 2 eggs
  • 100g parmesan, grated
  • 300g frozen spinach, thawed
  • 1 pinch salt, to taste
  • 1 pinch freshly ground pepper, to taste
  • 1 pinch nutmeg, to taste
  • 1 egg yolk
  • 150g thickened cream

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Crepes: Stir in a bowl flour, milk, eggs and salt to a thin batter.
  2. Heat the butter in a frying pan over medium-high level. Pour in a few tablespoons of batter and swirl the pan quickly so that the batter is spread as evenly and thinly as possible.
  3. Fry the crepes on both sides until golden then set aside. The batter should be enough for 8 pancakes about 18 cm diameter.
  4. Filling: Heat butter in a frying pan and braise the flour lightly. Add the milk stirring and bring to the boil.
  5. Add the stock, eggs and half of the parmesan. Add the thawed spinach and season with salt, pepper and nutmeg.
  6. Grease a casserole dish then spread some filling on the first crepe. Roll the crepe up and place in the casserole dish. Do with same with the remaining crepes.
  7. Stir together the egg yolks, cream and the rest of the parmesan then pour over the crepes.
  8. Place into the oven and bake for 25 minutes at 225 degrees C.

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