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.
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