Crepes with Spinach and Cheese Filling

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

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.

Course Lunch, Snack

Cuisine International, vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings large crepes

Calories 151kcal

Author Monika Dabrowski

Equipment

Large mixing bowl
Whisk
Non-stick crepes pan

Ingredients

10.58 ounces fresh spinach
1 garlic clove finely chopped
5 tablespoons cottage cheese the creamy kind
⅓ cup 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 all-purpose/plain flour
1⅔ cups milk
1 large egg
⅕ teaspoon fine sea salt
1 tablespoon olive oil

US Customary - Metric

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