Spinach and cheese crepes

Spinach and cheese crepes

Delicate crepes filled with an extraordinary blend of spinach and aromatic French Saint-Félicien cheese. This is a delicious idea for lunch or a savory breakfast!

Ingredients – crepe batter

  • Eggs – 2
  • Milk – 600 ml
  • All-purpose flour – 1 cup
  • Salt – 1/4 teaspoon
  • Olive oil – 2 tablespoons

Ingredients – filling

  • Fresh spinach – 400 g
  • Butter – 1 tablespoon
  • Nutmeg – 1/4 teaspoon
  • Salt – a pinch
  • Black pepper – a pinch
  • Saint-Félicien cheese – 200 g


In a bowl, add eggs, milk, salt, and olive oil. Mix the ingredients thoroughly. Sift the flour and add it to the bowl. Mix everything well and let it rest for about 15 minutes. Heat a dry skillet and cook the crepes until golden brown on both sides.

Cut the Saint-Félicien cheese into cubes. Melt butter in a skillet and sauté spinach until it wilts. Season with nutmeg, reduce the heat, and add the cheese. Mix until the cheese melts, then season with salt and pepper to taste.

Spread 2 tablespoons of filling on half of each crepe. Fold it in half, and then fold it in half again. Repeat for all crepes. Toast the assembled crepes on a dry skillet. Serve immediately.

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