These Crepes with Spinach and Cheese Filling are a delicious vegetarian brunch idea, easy to prepare and full of goodness. Prepare the filling in advance and enjoy these crepes pancakes either hot or cold. They also make a great lunchbox idea.
How to make healthy spinach and cheese filling
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 depth of 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. So heat up the spinach very briefly (for about 1 minute, stirring all the time). See Instructions for details.
To make the filling simply blitz all the ingredients until smooth (make sure the spinach has had time to cool before pureeing). Season to taste and make your crepes with spinach!
How to make 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.
You can make small or large crepes, depending on personal preference and equipment. It’s generally easier to make small crepes.
It’s also important to lightly grease the pan and fry the crepes over a medium heat. I use about ½ teaspoon of oil (per crepe) and grease the pan using a small piece of paper towel.
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 crepes (nalesniki) recipe with strawberry ricotta sauce. Alternatively fold the crepes inwards and make little pancake parcels so that the filling is completely encased (see my Polish krokiety crepes for photos). This fold works better with larger pancakes.
Make the spinach and cheese filling ahead
This will save you time and you’ll be able to focus on making the crepes. 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 you are looking for more savoury pancake recipes you might also like these easy yogurt pancakes with avocado sauce and bacon.
- 240 g fresh spinach
- 1 garlic clove, finely chopped
- 4 tbsp low fat or regular cottage cheese, the creamy kind
- 30 g mature cheddar cheese, grated
- 1/2 tsp onion granules
- Sea salt and pepper to taste
- Olive/vegetable oil for frying, 1 tbsp for spinach and 1/2 tsp for each crepe
- 1 cup flour
- 1 and 1/3 cup semi-skimmed milk (low fat)
- 1 egg
- Pinch of salt
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. Tip the flour into a large bowl, add the salt and whisk to combine. Add the egg and start gradually pouring in the milk whisking all the time until all the ingredients have been combined and the mixture is silky smooth.
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 1.5 minutes on each side, until the pancake is lightly browned. Stack the pancakes up on a large plate.
To make the filling puree the spinach mixture along with the cottage cheese, cheddar and onion granules until smooth. Season to taste and make the crepes.
You can prepare the filling in advance and refrigerate, covered, overnight.
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