Spinach and Feta Crepes
Delight your taste buds with these savory Spinach and Feta Crepes, where tender, golden crepes are filled with an irresistibly creamy mixture of sautéed spinach, tangy feta, and luscious cream cheese. This easy yet elegant recipe pairs fresh garlic with a hint of nutmeg for layers of flavor that elevate breakfast, brunch, or even dinner. With just 15 minutes of prep time and a batch of soft, homemade crepes, you can create a bistro-worthy dish perfect for entertaining or satisfying everyday cravings. Serve these savory crepes on their own or alongside a light salad for a satisfying meal that's both comforting and sophisticated.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 2 large Eggs
- 2 tablespoons Unsalted butter, melted
- 0.25 teaspoons Salt
- 4 cups Fresh spinach, chopped
- 0.75 cups Feta cheese, crumbled
- 4 ounces Cream cheese, softened
- 1 clove Garlic, minced
- 1 tablespoon Olive oil
- 0.25 teaspoons Black pepper
- 1 pinch Nutmeg (optional)
Instructions
In a large mixing bowl, whisk together flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for 10 minutes.
While the batter is resting, prepare the filling. Heat olive oil in a large skillet over medium heat.
Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Add the chopped spinach and cook for 3-4 minutes until wilted. Remove from heat and allow to cool slightly.
In a separate bowl, mix together feta cheese, cream cheese, black pepper, and nutmeg, if using. Stir in the cooked spinach and combine well. Set the mixture aside.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil.
Pour about 1/4 cup of the crepe batter into the skillet and swirl to evenly coat the bottom of the pan. Cook for 1-2 minutes until the edges lift easily and the surface is set.
Flip the crepe and cook for an additional 30 seconds to 1 minute. Remove the crepe and place it on a plate. Repeat with the remaining batter, stacking the crepes with parchment paper between them.
To assemble, spread 2-3 tablespoons of the spinach and feta filling onto one half of each crepe. Fold the crepe in half, and then fold it once more into a triangle.
Return the filled crepes to the skillet over low heat to warm through, if desired. Serve immediately.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 3312 mg | 144% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 23.5 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1662 mg | 128% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2338 mg | 50% | |
*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.
