Spinach Crepes

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A healthy spinach filled variation of savory crepes (also known as galettes).

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: French

Keyword: crepes, spinach

Servings: crepes

Calories: 178kcal

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.

I used a 10 inch enameled cast iron skillet and about ⅓ 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.