Crepes Florentine
Delight in the elegance of French-inspired cuisine with this Crepes Florentine recipe, a perfect marriage of delicate crepes and a creamy, savory spinach filling. The tender crepes, made with a simple batter of all-purpose flour, milk, eggs, and butter, are golden and paper-thin, providing the ideal canvas for the rich filling. Sautéed fresh spinach is combined with fragrant garlic, velvety heavy cream, and nutty Parmesan cheese, with a hint of nutmeg for depth and warmth. These crepes are easy to personalize—fold them into quarters or roll them up for a classic presentation. Perfect for brunch, a light dinner, or a sophisticated appetizer, Crepes Florentine is a dish that impresses with its simplicity and flavor. Serve warm, and don’t forget a sprinkle of Parmesan on top for the ultimate finishing touch!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 2 large Eggs
- 2 tablespoons Unsalted butter
- 0.25 teaspoons Salt
- 8 cups Fresh spinach
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 0.5 cups Heavy cream
- 0.5 cups Parmesan cheese, grated
- 0.125 teaspoons Nutmeg, ground
- 0.25 teaspoons Salt (for filling)
- 0.25 teaspoons Black pepper, freshly ground
- 1 tablespoon Butter (for greasing the pan)
Instructions
In a blender, combine the flour, milk, eggs, melted butter, and salt. Blend until smooth, then refrigerate the batter for at least 30 minutes to rest.
While the batter is resting, prepare the filling. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the spinach to the skillet and cook, stirring, until wilted, about 3-4 minutes. Remove any excess liquid from the skillet by draining the spinach and patting it dry with a paper towel.
Return the spinach to the skillet. Stir in the heavy cream and grated Parmesan cheese. Season with ground nutmeg, salt, and pepper. Simmer on low heat until the mixture thickens slightly, about 5 minutes. Remove from heat and set aside.
To cook the crepes, heat a nonstick skillet or crepe pan over medium heat and lightly grease it with butter.
Pour about 1/4 cup of crepe batter into the pan and swirl to coat the bottom evenly. Cook for about 1-2 minutes until the edges begin to lift and the bottom is lightly golden.
Flip the crepe gently using a spatula and cook for another 30 seconds to 1 minute. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes with parchment paper between to prevent sticking.
To assemble, place a crepe flat on a clean surface. Spoon about 2-3 tablespoons of the spinach filling onto one half of the crepe. Fold the crepe into quarters or roll it up, depending on your preference.
Serve warm, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 538 mg | 23% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.0 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 277 mg | 21% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
