Savory French Crêpes With Spinach is delicious variation of a classic with a hidden vegetable. Easy to put together for a week night dinner, these thin crêpes and their vibrant colour are perfect for everyone at the table.
Such a crowd pleaser, you will not go wrong by making these crêpes:
– ALL AGES: Kids & adults love it.
– Meat lovers & vegetarian eat it.
– You get to eat your greens.
– It’s perfect for dinner and makes a great lunch for school or work.
Saying it’s inspired by my French culture is not totally right nor fair… to my son! My little superhero loves to watch Popeye and asks me regularly to buy spinach at the grocery store. I know, I am a super lucky mom as not all the kids asks for spinach, broccoli and green beans at the store.
How To Make Savory Crêpes?
Making the batter is so simple, I prepare it the same way I do the classic French crêpes batter recipe. I add all the ingredients in the blender and call it a day. With the spinach it is no different. I wash them and add them at the end. I pulse until the leaves are completely broken down.
Then, you will get such a vibrant and natural colour. I would recommend using FRESH spinach for this recipe. I have never tried with frozen ones but I don’t see a reason why it would not work. Make sure to thaw them well and drained the excess moisture in a paper towel.
Which Filling Do You Put In The Crêpes?
This is all about personal taste.
CLASSIC & EASY: I am a classic ham and cheese kinda gal. Quite basic, you can’t go wrong by staying with a classic.
PUT AN EGG ON IT: Once you flip the crêpe to cook the other side, crack an egg on it, add some cheese, maybe ham. Let it cook. You will have a fried egg in your plate. Nutritious and more filling, this is a great option if you are eating this for breakfast.
What Do You Serve With Savory Crêpes?
Depending on the season, I serve it with a different side dish.
WINTER: A simple soup will pair very well with a ham and cheese crêpe or two. The vegan ginger carrot soup would be a great addition to your meal. The rosemary leek soup or even the butternut squash soup are super nice side dishes.
My weakness and my favourite would be the vegan mushroom soup, so much flavour and it goes so well with the spinach, ham and cheese if these are your fillings for the crêpes.
SUMMER: You could go as simple as a green salad, easy peasy. I love this roasted vegetables salad with pesto dressing. Also, we do this kale salad on repeat all year round, my kids know how to prepare it now.
Another weakness, summer version this time is my Mediterranean chickpea salad, this will be more filling but for the bigger eaters of your house, it will be perfect.
BRUNCH: How about some hollandaise sauce, a poached egg and some fruits in your plate? You can also spread some bechamel, roasted vegetables, ham and cheese. These options are definitely on the heavier side but a delicious option.
More crêpes recipes…
-Stick with classic batter recipe, make this recipe. I don’t add any sugar so the crêpes are more versatile for sweet and savory toppings.
-NO DAIRY OPTION: make French crêpes with oat milk. You will not taste the difference!
French Savory Spinach Crêpes
- 4 eggs medium size
- 1 and half flour 200g
- 400 ml milk
- 4 cups spinach leaves, washed
- 1 tsp salt
- 1/8 cup vegetable oil or melted butter.
- In a blender, put the eggs. Blend to whisk them. Add the flour. Blend. Add the milk. Blend. It should be the consistency of egg nog.
- Add the spinach and the salt. Blend until the spinach leaves are mixed in the batter.
- Warm up your pan, grease it with a paper towel dipped in a little bit of oil or melted butter.
- Pour 1/2 a cup in our crêpes pan, spread it by moving the pan so it is covering all the pan. Turn it when it is cooked and starting to golden.
- Grease and repeat until all the batter is finished.
- Fill your crêpes with what you love: ham, cheese, veggies, sunny side egg… the sky is the limit!
Did you try it? Send me a picture or tag me on Instagram @bonappeteat so I can see it!