Spinach Crepes
These spinach crepes are mild and healthy. Not only is there spinach but also buckwheat flour which is traditionally used in a savory crepe (galette bretonne). The best part is there is little to no flavor difference between a plain crepe and this healthy version.
What are spinach crepes?
A crêpe is popular in France and is like a thin pancake with flour, eggs, milk, and butter. Sweet crepes typically use all purpose flour.Â
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Even though I’ve called this a spinach crepe recipe, after visiting France last year I learned the proper term for this recipe is actually a galette. A galette is a savory crepe using buckwheat flour.
Breton galettes are often are topped with egg, ham, and cheese. However, we like to make ours more of a meal and add some fresh herbs and seasonal vegetables as a filling.Â
Why You’ll Love This Recipe
- The crepes aren’t too delicate. The crepes are easy to flip and fold because they have lots of eggs.
- Make ahead These spinach crepes can be made up to 8 hours in advance and then heated up on the pan as the filling is added.
- Added nutrition in the batter by adding spinach leaves and buckwheat flour
Key Ingredients and substitutions
Milk– I actually used almond milk in the making of this recipe. Both dairy-free and regular milk work great.
Butter– Butter gives this recipe some added flavor and tenderness. Substitutions are lard, ghee, or a mild oil like avocado oil.
Buckwheat flour– Buckwheat flour gives the crepe added flavor and is healthy. We like to mill our own. However, if you don’t have buckwheat flour you can substitute all purpose flour or a whole wheat flour would work well too.Â
How to make crepes: Step by Step
STEP 1: Add all ingredients into a blender. Blend until smooth.Â
STEP 2: Let the batter rest for at least 10 minutes while you prepare any fillings.
STEP 3: Heat a skillet to medium. Add a half a tablespoon of butter to grease the pan. Pour in enough batter to cover the bottom of the skillet. Lift and tilt the pan until the batter evenly covers the base of the skillet in a thin layer. Cook until the color changes. Flip with a rubber spatula.
STEP 4: Repeat making crepes with the remaining batter, coating the pan with the remaining butter if the crepes fail to pull away from the pan easily. Stack the crepes on top of each other.
STEP 5: After making all the crepes, add them back to the pan one at a time. Then brush on an egg wash of 1 egg whisked with a few drops of water. When the egg is cooked add any toppings you prefer. Once heated, fold and serve hot.
Savory topping ideas: pesto, chopped preserved lemons, sliced deli ham, cooked chicken, cheese, chives, parsley, basil, green onions, cherry tomatoes, spinach, kale, cabbage, or any other seasonal vegetables. (Above is a photo of all the toppings we like to use in the spring.)
Frequently Asked Questions
Yes, you can make these crepes up to 8 hours before reheating and adding toppings. If crepes are vacuum sealed and refrigerated they can last up to 2 days before serving. Don’t skip the egg wash step, it will add pliability and moisture back into the crepes.
Even though crepes will store for a few days in a refrigerator, they are best served immediately. Crepes will dry out and get crumbly with time. For best results in storing leftovers, I recommend vacuum sealing the crepes or storing in a sealed ziplock bag until ready to reheat.
Yes, you can freeze crepes! Like most baked goods they will dry out a little if not stored properly. As mentioned above, vacuum sealing crepes is ideal. If you don’t have a vacuum sealer store them in a zip lock back and push the air out before sealing.
Frozen crepes will store for up to 3 months. To use, let thaw on the counter. Then heat on the skillet and add the egg wash. Finally, add toppings allow to heat through and serve.
Spinach Crepes
Ingredients
Blender
- 4 eggs
- 1 cup milk (8 fl oz)
- 2 T melted butter (23g)
- ¾ cup buckwheat flour (100g)
- ½ cup all purpose flour (60g)
- 2 tablespoons honey
- Pinch salt â…› teaspoons
- 1 cup packed spinach leaves
Other Ingredients
- 1 egg for egg wash on crepes
- 1 tablespoon butter for greasing skillet during cooking
Instructions
- Add all blender ingredients into a blender. Blend until smooth.
- Let the batter rest for at least 10 minutes while you prepare any toppings.
- Heat a skillet to medium. Add a half a tablespoon of butter to grease the pan. Pour in enough batter to cover the bottom of the skillet. Lift and tilt the pan in a circular motion until the batter evenly covers the base of the skillet in a thin layer. Alternatively if using a dedicated crepe maker, pour on the batter and use a crepe spreader to make a thin layer.
- Allow the crepe to fully cook with no moist spots remaining. It’s not necessary to flip the crepe. However, you can flip it to brown both sides if you prefer using a flexible silicone spatula to loosen the edges.
- Repeat making crepes with the remaining batter, coating the pan with the remaining butter if the crepes fail to pull away from the pan easily. Stack the crepes on top of each other.
- After making all the crepes, add them back to the pan one at a time. In a small bowl, whisk 1 egg with a few drops of water. Then brush the prepared egg wash on the crepe. When the egg is cooked add any toppings you prefer. See ideas in notes. Once heated, fold and serve hot.
Notes
- I used a 10 inch enameled cast iron skillet and about â…“ cup of batter per crepe.
- Make sure the pan is fully warmed up before making crepes or they will stick to the pan.
- Savory topping ideas: pesto, chopped preserved lemons, sliced deli ham, cooked chicken, cheese, chives, parsley, basil, green onions, cherry tomatoes, spinach, kale, cabbage, or any other seasonal vegetables.Â
