Crepes with Spinach and Cheese Filling

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 Polish apple pancakes.

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.

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!

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.

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.

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.

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.

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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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.  They also make a great lunchbox idea.

5 from 4 votes

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Course: Lunch, Snack

Cuisine: International, vegetarian

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6 large, thin crepes

Calories: 151kcal

Author: Monika Dabrowski

Equipment

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

Ingredients

• ▢ 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 coarsely grated
• ▢ ½ tsp onion granules
• ▢ Sea salt and pepper to taste
• ▢ Olive/vegetable oil for frying 1 tbsp for spinach and ½ tsp for each crepe

For the crepes batter

• ▢ 160 g flour
• ▢ 330 ml semi-skimmed milk (low fat)
• ▢ 1 large egg
• ▢ ⅕ tsp fine sea salt
• ▢ 1 tbsp olive oil

Metric - US Customary

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.

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