Savory spinach crepes are Breton heritage adapted to green fillings with local cheeses like Gruyere. They are served in creperies as a single dish or starter. The spinach-ricotta combination provides iron and calcium in an elegant savory breakfast or brunch.
Mediterranean
Savory spinach crepes
Savory spinach crepes from France: traditional step-by-step recipe, with chef tips and clear timings.
- France
- Breakfast
- Vegetarian
- Light
- High protein
- medium
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 395 kcal
- Protein 20 g
- Fiber 4 g
- Carbohydrates 36 g
- Fat 20 g
- Sodium 520 mg
Story behind the dish
Preparation
Savory spinach crepes are a preparation from France with medium difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 250 g of wheat flour.
- Have ready: 3 eggs.
- Have ready: 400 ml of milk.
- Have ready: 400 g of fresh spinach.
- Have ready: 200 g of ricotta cheese.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare crepe dough with flour
Prepare crepe dough with flour, eggs, milk and salt; rest 20 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Sauté spinach with garlic and oil; drain and chop finely
Sauté spinach with garlic and oil; drain and chop finely. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Mix spinach with ricotta
Mix spinach with ricotta, nutmeg, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Cook thin crepes in a pan; fill with spinach mixture
Cook thin crepes in a pan; fill with spinach mixture.
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Roll
Roll up, place in a dish, cover with Gruyere and gratin for 5 minutes.
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Serve hot with fresh chopped dill
Serve hot with fresh chopped dill.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version to prepare the night before (overnight) and serve cold the next day.
- Vegan version with plant milk and coconut yogurt.
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