Easy Spinach Crepes
Looking for a quick, delicious, and healthy meal that’s perfect for any time of the day? These easy spinach crepes are just what you need! Light, savory, and packed with nutritious spinach, these crepes come together in minutes and make a versatile base for your favorite fillings.
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Whether you’re serving them for breakfast, lunch, or dinner, these crepes impress with their vibrant green color and delicate texture. This easy spinach crepe recipe will become a go-to in your kitchen, perfect for a light snack or a satisfying meal!
The pictures show spinach crepes stuffed with a flavorful smoked salmon avocado salad, which makes for a delicious and nutritious meal.
If you love crepes, try my German apple pancakes.
Spinach Crepe Filling Ideas
- Smoked salmon avocado salad — my recipe includes a flavorful Greek yogurt sauce.
- Ricotta and Sautéed Mushrooms
- Goat Cheese and Roasted Vegetables
- Smoked Ham and Swiss Cheese
- Scrambled Eggs and Cheddar
- Grilled Chicken, mushrooms, and Pesto
- Spinach, Feta, and Sun-Dried Tomatoes
- Hummus and Fresh Veggies
- Tuna Salad
- Cream Cheese and Smoked Salmon
- Roast Beef and Horseradish Sauce
Ingredients (Any Notes, Variations, & Substitutions)
- Milk: Use plant or nut milk instead of real milk. You can also use water or flat sparkling water.
- Flour: All-purpose flour (or buckwheat, see below) is best. I like to sift the flour after scooping.
Make Gluten-Free Buckwheat Spinach Crepes Instead
To make a spinach buckwheat variation of these crepes, simply substitute the all-purpose flour with buckwheat flour. Buckwheat flour is naturally gluten-free, giving the crepes a nutty flavor and slightly heartier texture.
Use the same amount of buckwheat flour as the original recipe calls for, and follow the rest of the steps as usual.
Since buckwheat flour can result in a thicker batter, you may need to add a little more milk (a tablespoon at a time) to achieve the desired thin consistency for crepe batter. This substitution makes the crepes more nutritious and adds a unique earthy taste.
I make these with buckwheat all the time, and it is one of my favorite ways to make crepes!
Equipment
- Blender or Whisk – To blend or mix the batter.
- Non-stick Skillet – For cooking crepes. Alternatively, you can use a cast-iron or stainless steel pan, lightly greased.
- Ladle or Measuring Cup – To pour the batter.
- Spatula – For flipping the crepes.
- Mixing Bowl – To prepare the batter if not using a blender.
Step-By-Step Instructions With Process Photos
The recipe card instructions at the end of the post show the entire recipe done in a blender.
Step 1: Prepare the Spinach & Eggs.
- For Fresh Spinach (Boiling): Bring a pot of water to a boil. Add the spinach, cover, and cook for 5-6 minutes until it softens. Drain and rinse with cold water to preserve the green color.
- For Fresh Spinach (Steaming): Place the spinach in a steamer basket over boiling water. Cover and steam for 3-5 minutes until wilted. Drain and rinse with cold water.
- For Frozen Spinach: Thaw the spinach and squeeze out any excess water.
In a separate bowl, beat the eggs with olive oil until combined.
Step 2: Combine the spinach and milk in a blender. Blend until smooth. You can also use a food processor or immersion blender.
Step 3: Add the spinach mixture to the eggs, then gradually mix in the flour until the batter is smooth and lump-free. You can also do this directly in a blender, pulsing until smooth.
Step 4: Heat a skillet over medium heat and lightly grease with butter. Pour a small amount of batter into the pan and swirl to coat evenly. Cook each crepe for 1-2 minutes per side, greasing the pan with butter before each new crepe.
To make a single perfect crepe, use about ¼ cup of batter for an 8-10 inch skillet. This amount allows the batter to spread thinly and evenly, creating a light, delicate crepe. Pour the batter into the center of the pan and quickly swirl it around to coat the entire surface before it begins to cook.
Step 5: As you cook the crepes, stack them on a plate and cover them with a clean tea towel to keep them warm and prevent them from drying out. The tea towel traps the heat and moisture, keeping the crepes soft and pliable. There’s no need for parchment paper between the crepes, as they won’t stick together if you keep them covered properly. Continue this process until all the crepes are cooked and ready to serve.
If needed, you can also keep the plate in a warm oven (around 200°F / 95°C) until you’re ready to serve.
How to Store & Freeze Spinach Crepes
To store the crepes in the fridge, first allow them to cool completely after cooking. Once cooled, stack the crepes on a plate or a flat surface and cover them tightly with plastic wrap, or place them in an airtight container. This will help keep them fresh and prevent them from drying out. You can store the crepes in the refrigerator for up to 2-3 days.
Crepes from the fridge can be placed on a plate, covered with a damp paper towel, and microwaved for 20-30 seconds until warm. Alternatively, you can reheat them in a skillet over medium heat for about 30 seconds per side.
For longer storage, you can freeze the crepes. After cooling them completely, place a sheet of wax or parchment paper between each crepe to prevent them from sticking together. Stack the crepes, wrap them tightly in plastic wrap, or transfer them to a freezer-safe airtight bag or container. Properly stored, they will last in the freezer for up to 3 months.
If the crepes are frozen, let them thaw in the fridge for a few hours or overnight before reheating. If you’re short on time, you can reheat frozen crepes directly in the microwave for 30-60 seconds or warm them in a skillet, though they may take slightly longer to heat through.
Ingredients
- 2 cups spinach fresh or frozen
- 3 large eggs
- 1 cup milk real milk or plant/nut milks
- 1 tbsp olive oil
- ½ teaspoon salt
- butter, lard, or oil for cooking the crepes
Instructions
- Prepare the Spinach: For Fresh Spinach (Boiling): Bring a pot of water to a boil. Add the spinach, cover, and cook for 5-6 minutes until it softens. Drain and rinse with cold water to preserve the green color.For Fresh Spinach (Steaming): Place the spinach in a steamer basket over boiling water. Cover and steam for 3-5 minutes until wilted. Drain and rinse with cold water.For Frozen Spinach: Thaw the spinach and squeeze out any excess water.
- Combine the spinach, egg, salt, and milk in a blender. Blend until smooth. You can also use a food processor or immersion blende
- Add the flour and pulse until combined. Do not overmix.
- The consistency of the crepe batter should be thin and smooth, similar to heavy cream. It should easily coat the back of a spoon and pour out of a ladle smoothly without clumps. If the batter is too thick, add a little more milk (a tablespoon at a time) to reach the right consistency. This helps the crepes spread thinly in the pan and cook evenly.
- Heat a skillet over medium heat and lightly grease with butter. Pour a small amount of batter into the pan and swirl to coat evenly. Cook each crepe for 1-2 minutes per side, greasing the pan with butter before each new crepe.
- To make a single perfect crepe, use about ¼ cup of batter for an 8-10 inch skillet. This amount allows the batter to spread thinly and evenly, creating a light, delicate crepe. Pour the batter into the center of the pan and quickly swirl it around to coat the entire surface before it begins to cook.
