Appetizers/ Lunches/ Main Dishes/ Vegetarian & Vegan

French Savory Spinach Crêpes

Hellooo!  Today, I’m talking about a recipe inspired by my French culture and it’s awesome!  What’s so great about that recipe?  So many things!
– Kids and adults love it.
– Meat lovers and vegetarian eat it.
– You get to eat your green.
– 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.

Thanks to the episodes of Popeye on Youtube, we made spinach version of lasagna or transformed quiches into spinach tarts.

 When we do crêpes at home, I love the atmosphere, it’s relax and we each choose what we want in our crêpe.  I used to have dinner like this with my Dad when I used to live with him in France, it was our French version of breakfast for dinner.

As a Mom, it’s a privilege to pass along some evening’s tradition and make my souvenirs their souvenirs.

Those crêpes are the Popeyes crêpes like my son calls it, it brings color to your plate and stimulate your originality.  What do you want in it?  Veggies?  Ham?  Cheese?  And egg?  At home, we go simple with ham and cheddar cheese, fresh ground pepper and salt.

Something we love to do is the split the recipe in 2, save some spinach-free batter to make some sweet crêpes for dessert.   Chocolate crêpes anyone?  Or would you go for the traditional French melted butter, sprinkle with sugar and a zest of lemon.

French Savory Spinach Crêpes

Servings: 12 crêpes
Author: Mélanie


  • Blender
  • Pan


  • 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!


Serving Size: 9” diametre

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  • Reply
    October 16, 2014 at 5:00 pm

    YUM! I had both sweet and savoury crepes that were amaaaazing when we visited Montreal – don’t know why I’ve never made them at home!

    • Reply
      October 16, 2014 at 5:20 pm

      Try it Anna, it is so simple, all ingredients in the blender and voila! Kids love it too!

  • Reply
    October 17, 2014 at 4:00 pm

    Delicious if you ask me. I sometimes have issues when I buy too much spinach, this seems like a great idea to use them before the go bad.

    • Reply
      October 20, 2014 at 1:16 am

      Thanks Hector. It’s in fact a great way to use your spinach before it goes bad.

  • Reply
    Sarah | (Cooking for) Kiwi & Bean
    October 17, 2014 at 4:04 pm

    Yum, great idea! Always looking for ways to get my kid to eat her spinach :-)

    • Reply
      October 20, 2014 at 1:18 am

      Thanks Sarah, I hope your little one will like it if you give it a try :-)

  • Reply
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    This sounds amazing and looks delicious. This is one for my weekend brunches with friends :) Got introduced to your blog on “We Graze Together”

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      August 18, 2016 at 3:06 pm

      Thank you for stopping by “kitchengeek”!

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