Spinach Asiago Crepes
Elevate your brunch or dinner menu with these irresistible Spinach Asiago Crepes—a savory twist on a classic French favorite. Delicately thin homemade crepes serve as the perfect vessel for a creamy, garlicky spinach and asiago cheese filling. The combination of fresh wilted spinach, rich heavy cream, and nutty asiago creates a luxurious texture and a bold, cheesy flavor. A hint of nutmeg adds subtle warmth, while the golden crepes add a touch of elegance to every bite. Perfect for cozy gatherings or an indulgent weekday meal, these crepes are easy to make yet impressive to serve. Garnish with extra asiago cheese to truly wow your guests!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Milk
- 2 Large eggs
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoons Salt
- 2 teaspoons Olive oil
- 4 cups Fresh spinach (chopped)
- 2 cloves Garlic (minced)
- 0.5 cups Heavy cream
- 1 cup Asiago cheese (grated)
- 0.25 teaspoons Black pepper
- 0.125 teaspoons Nutmeg (optional)
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, milk, eggs, melted butter, and salt until the batter is smooth and free of lumps. Let it rest for 10-15 minutes while preparing the filling.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chopped spinach and cook for 3-4 minutes, until wilted. Reduce the heat to low and add the heavy cream, grated asiago cheese, black pepper, and nutmeg (if using). Stir until the cheese is melted and the mixture is creamy. Remove from heat.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a small amount of butter or cooking spray.
Pour 1/4 cup of the crepe batter into the pan, swirling it around to evenly coat the surface. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip the crepe and cook the other side for another 30 seconds. Transfer to a plate and repeat with the remaining batter.
To assemble, spoon 2-3 tablespoons of the spinach and asiago filling onto one side of each crepe. Fold the crepe over the filling, then fold once more into a quarter shape or roll it up like a wrap.
Serve warm, garnished with extra grated asiago cheese if desired.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.1 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 414 mg | 32% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 722 mg | 15% | |
*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.
