Description
Delightful thin crepes filled with a rich and creamy mixture of spinach and cheese, perfect for any meal.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 3 large eggs
- 2 cups whole milk
- ¼ cup water
- 3 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium shallot, finely chopped
- 10 ounces fresh spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg
- 4 ounces cream cheese, softened
- 1 cup shredded Gruyère cheese
- ½ cup shredded Mozzarella cheese
Instructions
- Whisk together the flour, salt, and black pepper in a large mixing bowl.
- Crack the eggs into the well and pour in the milk and water.
- Continue whisking until you have a smooth, thin batter.
- Gently whisk in the melted butter until combined.
- Cover the bowl with plastic wrap and let the batter rest for an hour.
- Heat olive oil in a pan, add shallots and cook until soft, then add garlic and cook until fragrant.
- Add the spinach to the skillet and stir until wilted.
- Transfer the spinach to a colander to squeeze out excess water.
- Mix the spinach with cream cheese, Gruyère, Mozzarella, salt, pepper, and nutmeg in a bowl.
- Heat a non-stick skillet and pour in crepe batter to cover the bottom evenly.
- Cook until edges lift, then flip and cook for another minute.
- Assemble crepes with a spoonful of filling and roll them up.
- Serve hot, optionally garnished with fresh herbs.
Notes
For best results, allow the crepe batter to rest and ensure the spinach is well-drained to avoid a soggy filling.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: French