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    Home » Recipes » Breakfast/Brunch

    Crepes with Spinach and Cheese Filling

    February 25, 2019 By Monika Last Updated February 11, 2023 17 Comments

    Jump to Recipe
    Crepes with spinach filling on wooden board with spinach mixture with spoon in white dish to left.

    These crepes with spinach and cheese filling are a delicious vegetarian brunch idea, easy to make and full of goodness.  Prepare the filling in advance and enjoy these crepes pancakes either hot or cold. The post includes tips for making great crepes!

    You might also like buckwheat crepes!

    Crepes with spinach filling on light wooden board with white dish with spinach mixture and spoon in background.

    Healthy spinach and cheese filling for crepes

    These crepes pancakes are super nutritious and very low in fat!  They do not contain any butter, I used a minimal amount of oil and a moderate amount of cheese.

    I used a combination of cottage cheese and mature cheddar.  The cottage cheese adds a delicious tangy flavour to the filling without too many calories.  This is because I used creamy low fat cottage cheese, which contains only 1.5 g fat per 100 g of the product.

    Having said that even if you choose regular cottage cheese the fat content will still be quite low – only 4.3 g (these values are approximate as they may vary depending on which brand you use).

    Besides being naturally low in fat, cottage cheese is also a good source of protein, vitamins and minerals.

    I also added a bit of mature cheddar cheese into the filling for more complexity and flavour.

    How to prepare the spinach

    In this savoury crepes recipe the spinach does not need to be cooked, only heated until it wilts.  So it’s somewhere between raw and cooked.  It needs to reduce in volume but must be taken off the heat before it starts releasing water.

    1.In a pan heat up a little oil, add the garlic and fry for about 30 seconds. Add the spinach, increase the heat and stir until the spinach has reduced in volume (for about 1 minute).  Remove from the heat and set aside to cool, then transfer to a blender.

    Spinach in pan with wooden spatula.

    2. To make the filling simply puree the spinach mixture with both cheeses and onion granules until smooth (make sure the spinach has had time to cool before pureeing). Alternatively puree the spinach then stir in the cheeses for more texture. Season to taste and make your crepes with spinach!

    Top down view of spinach filling mixture in blender bowl on white wood background.

    How to make the crepes

    To make successful crepes you have to start with the right batter consistency.  You should be able to swiftly spread the batter around the pan and make lovely thin pancakes, lightly crisped up around the edges.

    Crepes batter that's too thick will not spread as easily and will yield thicker pancakes. If your batter is a little too thick just add a drop of milk to it.  But if you follow this recipe your batter will have the right consistency so you shouldn't have to add any more milk.

    You can make small or large crepes, depending on personal preference and equipment.

    1. In a large bowl combine the flour with the egg, oil and salt and gradually start adding the milk whisking all the time.

    Flour and egg inside large white bowl with green whisk and milk in measuring dish in top right corner.

    2. Whisk until all the ingredients have been mixed in and the mixture is silky smooth.  Set aside for 5 minutes, then stir and make the crepes.

    Crepes bstter in large white bowl with green whisk.

    3. Lightly grease the pan and fry the crepes over a medium heat for about 2 minutes on one side and about a minute on the other.  I use about 1 teaspoon of oil (per crepe) and grease the pan using a small piece of paper towel. Stack ready crepes on a large plate.

    Large crepe in pancake pan and on top of large plate.

    How to fold crepes with spinach

    The simple answer is – any way you like!  You can spread the filling mixture over the crepe and just roll.  Or you could fold the crepes into triangle shapes as I have done in this Polish cheese crepes (nalesniki).

    Alternatively fold the crepes inwards and make little pancake parcels so that the filling is completely encased (see my Polish mushroom crepes 'krokiety' for photos).  This fold works better with larger pancakes.

    Crepes with spinach on wooden board with cottage cheese in white dish in bottom right corner and spinach mixture with spoon in white dish to left.

    Top tips and FAQs

    • The spinach should only be heated, not cooked. Ensure it's cooled completely before pureeing.
    • You can make the filling ahead. Ensure the spinach has had time to cool (about 15 minutes) before combining it with the other ingredients.  You can store the filling in a bowl, covered, in the fridge overnight. If you want to enjoy these pancakes hot simply pop the filling mixture in the microwave before adding into the crepes.  Alternatively microwave the crepes with the filling in it.
    • If your filling mixture doesn't seem thick enough add a bit of ground almonds or fine breadcrumbs.
    • In order to make a super smooth crepes batter you must use a whisk (as opposed to spoon) to combine the ingredients.

    Check out also this collection of 18 healthy, easy vegetable breakfast recipes.

    You might also like this collection of over 12 easy vegetarian pasta meals.

    Keep in touch!

    Have you made these crepes with spinach? I'd love to know how they turned out for you. Let me know in the comments below, thanks!

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    Recipe

    Crepes with spinach filling on light wooden board with white dish with spinach mixture and spoon in background.

    Crepes with Spinach and Cheese Filling

    These Crepes with Spinach and Cheese Filling make a delicious vegetarian lunch, easy to prepare and full of goodness.  Prepare the filling in advance and enjoy these crepes pancakes either hot or cold. 
    5 from 8 votes
    Print Pin Rate
    Course: Lunch, Snack
    Cuisine: International, vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6 large crepes
    Calories: 151kcal
    Author: Monika Dabrowski

    Equipment

    • Large mixing bowl
    • Whisk
    • Non-stick crepes pan

    Ingredients

    • 10.58 ounces (300 g) fresh spinach
    • 1 garlic clove finely chopped
    • 5 tablespoons cottage cheese the creamy kind
    • ⅓ cup (40 g) mature cheddar cheese coarsely grated
    • ¼ teaspoon onion granules
    • Sea salt and pepper to taste
    • Olive/vegetable oil for frying 2 tsp for spinach and 1 tsp for each crepe

    For the crepes batter

    • 1⅓ cups (165 g) all-purpose/plain flour
    • 1⅔ cups (400 ml) milk
    • 1 large egg
    • ⅕ teaspoon fine sea salt
    • 1 tablespoon olive oil

    Instructions

    • Prepare the spinach first. In a large pan heat up 1 tablespoon of oil, add the garlic and fry for 30 seconds. Add the spinach and fry over a high heat for about a minute, stirring all the time, until the spinach has wilted. Remove from the heat before it starts releasing water. Set aside to cool.
    • Meanwhile make the crepes. In a large bowl combine the flour with the salt and stir using a whisk. Add the egg and oil and start gradually pouring in the milk whisking all the time until all the ingredients have been incorporated and the mixture is silky smooth. Set aside for 5 minutes.
    • Heat up a pancake pan (large or small), grease with a little oil (I used a piece of paper towel to do this) and ladle the crepes batter onto the pan in a circular motion swirling the pan to ensure the batter covers the entire surface. Cook over a medium heat for about 2 minutes on one side and a minute on the other, until the crepe is lightly browned. Stack ready crepes on a large plate.
    • To make the filling puree the spinach mixture (once cooled) along with the cottage cheese, cheddar cheese and onion granules until smooth (or puree the spinach then stir in the cheeses for more texture). Season to taste and make the crepes. 

    Notes

    • The spinach should only be heated, not cooked. Ensure it's cooled completely before pureeing.
    • You can make the filling ahead. Ensure the spinach has had time to cool (about 15 minutes) before combining it with the other ingredients.  You can store the filling in a bowl, covered, in the fridge overnight. If you want to enjoy these pancakes hot simply pop the filling mixture in the microwave before adding into the crepes.  Alternatively microwave the crepes with the filling in it.
    • If your filling mixture doesn't seem thick enough add a bit of ground almonds or fine breadcrumbs.
    • In order to make a super smooth crepes batter you must use a whisk (as opposed to spoon) to combine the ingredients. 

    Nutrition

    Serving: 1serving | Calories: 151kcal | Carbohydrates: 21g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 139mg | Potassium: 338mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3894IU | Vitamin C: 11mg | Calcium: 152mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    Comments

      5 from 8 votes (3 ratings without comment)

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    1. Jill Hancock says

      July 16, 2019 at 11:19 am

      Just bought some Crepini and this looks like the perfect delicious, healthy filling I’m looking for. Thanks!

      Reply
      • Monika says

        July 17, 2019 at 1:35 pm

        So glad to hear that! Hope you like it:)

        Reply
    2. Kat (The Baking Explorer) says

      March 08, 2019 at 10:24 am

      5 stars
      I love a savoury pancake and this filling sounds delicious!

      Reply
      • Monika says

        March 08, 2019 at 8:35 pm

        Thanks Kat!

        Reply
    3. Jo Allison / Jo's Kitchen Larder says

      March 04, 2019 at 9:53 pm

      5 stars
      They sound delicious Monika and I do love the bright bright green colour spinach gives the filling too! I usually go for ham and cheese for my savoury pancakes fix but these sound really healthy and nourishing!

      Reply
      • Monika says

        March 05, 2019 at 7:59 am

        Thanks Jo, I am always happy when I get the colour of my food right (as well as flavour!)

        Reply
    4. Eb Gargano | Easy Peasy Foodie says

      March 04, 2019 at 8:53 pm

      5 stars
      Oh what a lovely idea - I love that you've gone for healthy take on pancakes - makes a nice change from all the super unhealthy pancake recipes all over the internet at the moment!!! Thanks for linking them up to #CookBlogShare. Eb x

      Reply
      • Monika says

        March 05, 2019 at 8:02 am

        Thanks Eb! You know me, I'll make anything healthy! But seriously I think pancakes actually lend themselves to being a super healthy dish so this recipe was a breeze!

        Reply
      • Natalia says

        May 30, 2021 at 9:48 pm

        5 stars
        I have just made them for lunch. They are delicious. My kids love them. I made them gluten free by using almond and gluten-free flour. Easy to make recipe.

        Reply
        • Monika says

          May 31, 2021 at 9:11 am

          Thanks! Really glad to know the proportions work for different flour types!

          Reply
    5. Jacqui Bellefontaine says

      March 04, 2019 at 1:55 pm

      I do like a savoury pancake and spinach and cheese is always a good combination for a filling. I love the colour of the swirl.

      Reply
      • Monika says

        March 04, 2019 at 4:28 pm

        Thanks! I love green food so wanted to make sure the colour was clearly visible.

        Reply
    6. Monika says

      February 28, 2019 at 8:19 am

      You too, thanks!

      Reply
    7. Balvinder says

      February 27, 2019 at 11:29 pm

      Oh, wow! These crepes look astounding with spinach filling!

      Reply
      • Monika says

        February 28, 2019 at 8:20 am

        Thank you! Green food does look appealing, doesn't it?

        Reply
    8. Corina Blum says

      February 27, 2019 at 10:31 am

      5 stars
      These pancakes sound so good and I love the fact that they are great hot or cold. I prefer savoury pancakes too and I'm always looking out for new ideas at this time of year!

      Reply
      • Monika says

        February 27, 2019 at 8:07 pm

        Thank you Corina! I usually make sweet crepes but I am glad I tried a savoury filling this time, my youngest son who normally doesn't eat spinach really liked these crepes!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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