March 3rd, 2011

Spinach Crêpes

Spinach Crepe

Crêpes are one of the most overrated dishes – in terms of difficulty. If you make them people are overly impressed. Crêpes are a complete meal. Fill them with savoury for the main course and then sweetness and fruits for dessert. I added blended spinach to the batter for a nice change. By all means try it without for the first time.

Servings: Meal for 3
Preparation: 10 minutes (total)
Cooking: 1 person at the stove top for the duration of the meal



  • 3 eggs
  • 250 ml of flour
  • 500 ml of milk
  • 200g of spinach (optional)
Savoury Filling

  • Cheese
  • Egg and Cheese
  • Bacon & Mushrooms
  • Feta (& Spinach)
Dessert Fillings

  • Nutella
  • Butter & Sugar
  • Sugar & Lemon
  • Jam


  1. Whisk the eggs.
  2. Progressively add flour and mix until homogenous – it should resemble wet sticky dough.
  3. (Spinach option) Blend spinach in milk.
  4. Progressively add milk and mix.
  5. Let sit for 2-3 hours in refrigerator if possible.

Making the crêpes

  1. Pour a ladle of batter into a medium heat pan and quickly spread the batter uniformly across the pan.
  2. A minute or two later you should be able to flip the crêpe.
  3. Place your topping of choice inside.
  4. After it’s mostly cooked fold the edges over.
  5. Serve directly onto a plate – to be eaten immediately.

The dessert fillings above are only for the spinach free batter. I can’t understate how good the sugar and butter crêpes are.


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