The French meet the Greeks in this savory crepe. This simple dish only has 7 ingredients and if you make Greek salads regularly, you may have everything you need at hand. A batch of these whip up in about 20 minutes or so and very much worth it. What other combos can you come up with for crepe fillings? Just leave a comment, we shall see what everybody comes up with.
I love crepes! They are easy once you cook up a few (short learning curve so don’t be afraid!). Even when mine don’t turn out “perfect” they still look good and taste great! Miss B and I gorged out on crepes in Paris. There are Crepieres in every neighborhood, sometimes every block. They are a fast food in Paris, people queue up and pay a few euros to take one to go.
I cooked up this one when I was looking at fridge leftovers and trying to figure out what to make so I don’t waste that spinach and feta. Crepes are good refrigerator cleaners, just throw in leftovers as a filling and call it a day. I have used lunchmeat and cheese, bananas and Nutella (of course), strawberries and whipped cream and just plain. This is a savory crepe so we are not adding vanilla and sugar. If you want to make say, a banana and Nutella crepe, be sure to add a splash of vanilla and a tablespoon of sugar to your batter for a nice sweet touch.
You can sauté the spinach and onion while you are prepping your batter and crepe pan. If you don’t have a crepe pan just use a large nonstick skillet.
Greek inspired French crepe.
4 Tbs butter, melted for batter
2 Tbs butter for cooking
4 cups spinach
4 scallions, chopped
1/2 cup feta, crumbled
1/2 cup milk
2/3 cup flour
Heat large skillet on med-high heat, sauté scallions in 1 Tbs butter for 1 minute then add spinach, cooking until wilted, add feta, set aside.
Beat eggs in a small bowl, then mix in milk and melted butter.
In a large bowl add flour and make a well in the middle.
Add wet ingredients slowly to flour and whisk, trying not to get any lumps.
If you get a lot of lumps either use a food processor without over processing it or strain with strainer.
Heat crepe pan on medium heat, add butter.
Add 1/3 cup of batter to the middle of the pan and immediately swirl around to make a medium circle (alternatively you can use a crepe spreader).
With your spatula, push the edge toward the center slightly when the batter begins to set, this loosens the crepe and gets it ready to flip over. Continue to loosen the crepe and flip over when the underside starts to brown, about 1-2 minutes.
Add 1/6th of the spinach filling to one side of the crepe and fold into thirds.
Cook for 30 seconds more or until crepe is set and golden, set aside and repeat 5 more times.