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Irresistible Spinach and Cheese Crepe

Irresistible Spinach and Cheese Crepe
Prep
20 min
Cook
30 min
Total time
50 min
Yield
4 servings
Difficulty
EASY
Calories
410 kcal

Quick summary

“The spinach and cheese stuffed crepe combines a thin and golden batter made with milk, eggs, and melted butter with fresh spinach leaves sautéed in garlic with olive oil. The mozzarella cheese melts with the heat of the closed crepe, composing a light and practical meal.”

What you need to know

  • The crepe batter rests for 10 minutes to hydrate the starch and ensure elasticity during cooking in the skillet.
  • Spinach sautéed quickly for 3 minutes preserves nutrients and bright green color without becoming bitter.
  • Immediate assembly of the filling in the crepe while still hot in the pan facilitates the melting of the mozzarella cheese.

Ingredients

Main

  • 1 cup all-purpose flour
  • 2 eggs
  • 1 ½ cups milk
  • 1 tablespoon of melted butter
  • 1 pinch of salt
  • 200g of grated mozzarella cheese
  • 1 bunch of fresh spinach
  • 1 tablespoon of olive oil
  • 1 clove of garlic, minced
  • Salt and pepper to taste

Instructions

Principal

  1. Start by preparing the dough: in a bowl, mix the flour, eggs, milk, melted butter, and salt until you get a smooth dough.
  2. Let the dough rest for 10 minutes while preparing the filling.
  3. Over medium heat, heat the olive oil in a pan and add the minced garlic, browning slightly.
  4. Add the spinach to the pan and sauté until wilted, about 3 minutes, season with salt and pepper. Remove from the heat and set aside.
  5. Heat a non-stick skillet and pour a portion of the batter, rotating to cover the bottom of the pan with a thin layer.
  6. Cook for about 2 minutes or until the edges start to brown, flip the crepe and cook for another 1 minute.
  7. Remove the crepe and repeat the process with the rest of the batter.
  8. While the batter is still warm, place a portion of the spinach filling and a generous amount of grated cheese in the center of the crepe.
  9. Fold the crepe in half or roll it up as you prefer and keep warm while preparing the others.
  10. Serve the crepes hot, and you can accompany them with a sauce of your choice.

Chef's tips

  • Drain and squeeze the sautéed spinach in a sieve to remove excess liquid before distributing over the crepe.
  • Use a well-heated non-stick skillet over medium heat and rotate the pan quickly to spread the dough in a very thin layer.
  • Fold the crepe into a half-moon or envelope shape in the skillet itself so that the cheese melts completely.

Variations

  • Add 1 tablespoon of chopped walnuts to the spinach filling to add crunchy contrast to the melted cheese.
  • Add a pinch of freshly grated nutmeg to the spinach sauté to intensify the aroma.
  • Arrange the filled crepes in a baking dish, cover with tomato sauce or béchamel, and broil in the oven for 10 minutes.

Substitutions

  • The shredded mozzarella can be replaced by crumbled fresh ricotta cheese, gouda cheese, or sliced brie cheese.
  • Cow's milk can be replaced by oat or almond plant-based drink in a 1 and 1/2 cup ratio.
  • Fresh spinach can be replaced by lightly sautéed chard or arugula leaves.

How to store

Keep the assembled crepes in a closed container in the refrigerator for up to 3 days. To reheat, warm in a covered skillet over low heat for 2 minutes on each side to melt the cheese again.

Can it be frozen?

You can freeze the already filled and rolled crepes in a container lined with parchment paper for up to 2 months. To reheat, take it straight to the oven at 180°C covered for 15 minutes until the filling is completely heated.

What to serve with

Serve hot accompanied by a green leaf salad with cherry tomatoes seasoned with olive oil and balsamic vinegar. Natural whole grape juice or dry white wine harmonize perfectly in the meal.

Frequently asked questions

How to know the right time to turn the crepe in the pan?

Flip when the edges brown and begin to detach themselves from the side of the skillet, which takes about 2 minutes over medium heat.

Why does spinach need to be drained after sautéing?

Spinach leaves release a lot of water during cooking; if they are not well drained, the liquid soaks the crepe dough, leaving it soggy.

Can I prepare the crepes in advance and fill them later?

Yes, you can leave the crepe disks ready and stacked, filling and heating them in the skillet or oven moments before serving.

Is it necessary to grease the skillet for each prepared crepe?

If using a quality non-stick skillet, just grease lightly before the first crepe, as the batter already contains melted butter.

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