These Spinach and Mozzarella Crepes are delicate, versatile, and feel both fancy and comforting. Perfect for brunch or a light dinner, they feature tender spinach and creamy mozzarella wrapped in a soft, golden crepe. This spinach and mozzarella crepes recipe is surprisingly simple and delivers satisfaction in every bite.
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Why You’ll Love This Spinach and Mozzarella Crepes
- Incredibly versatile: Serve for breakfast, lunch, or dinner.
- Perfect texture: Tender crepe with creamy, melted filling.
- Fancy without fuss: Simple, foolproof steps for pro results.
- Meal prep friendly: Reheat beautifully for easy meals.
Ingredients & Tools
- 125 g all-purpose flour
- 2 large eggs
- 300 ml milk
- 1 tbsp melted butter, plus extra for cooking
- Pinch of salt
- 200 g fresh spinach
- 150 g mozzarella, shredded or torn
- 1 small garlic clove, minced
- ½ tsp nutmeg (optional, but recommended)
- Salt and black pepper to taste
- Olive oil for sautéing
Tools: 1 non-stick skillet (around 20–24 cm), 1 mixing bowl, whisk, spatula, and a clean plate for stacking cooked crepes.
Notes: Using fresh, good-quality mozzarella really makes a difference here—it melts beautifully and adds that lovely stretchy texture. And don’t skip the nutmeg if you can help it; it adds a subtle warmth that pairs wonderfully with the spinach.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 16 g |
| Fat: | 14 g |
| Carbs: | 32 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Get your pan to the right temperature. A properly heated non-stick skillet is key for thin, evenly cooked crepes. Test with a drop of batter—it should sizzle gently but not burn immediately.
- Don’t overmix the batter. A few lumps are totally fine! Overmixing can develop gluten and make the crepes chewy instead of tender. Just mix until the ingredients are combined.
- Wilt the spinach properly. Make sure to squeeze out as much excess water as possible from the cooked spinach. This prevents your filling from becoming soggy and keeps the crepes intact.
- Use room temperature ingredients. If you have time, let your eggs and milk sit out for a bit before making the batter. This helps create a smoother, more cohesive mixture that cooks evenly.
How to Make Spinach and Mozzarella Crepes
Step 1: Start by making the crepe batter. In a mixing bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Gradually pour in the milk while whisking continuously—this helps prevent lumps from forming. Once the batter is smooth, stir in the melted butter. Let the batter rest for at least 10 minutes; this allows the flour to hydrate and results in more tender crepes.
Step 2: While the batter rests, prepare the filling. Heat a drizzle of olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the fresh spinach in batches, stirring until wilted. This should take just 2–3 minutes. Season with salt, pepper, and a pinch of nutmeg. Transfer the spinach to a colander and press out any excess liquid. Let it cool slightly before mixing with the shredded mozzarella.
Step 3: Now, cook the crepes. Heat your non-stick skillet over medium heat and lightly brush with butter. Pour about ¼ cup of batter into the center of the pan, then quickly tilt and swirl to coat the bottom evenly. Cook for 1–2 minutes until the edges lift and the surface looks set. Flip carefully using a spatula and cook for another 30–60 seconds until lightly golden. Repeat with the remaining batter, stacking cooked crepes on a plate.
Step 4: Assemble the crepes. Lay one crepe flat on a clean surface. Spoon a portion of the spinach and mozzarella mixture onto one half of the crepe. Fold the other half over the filling, then fold again to form a quarter-circle shape. Repeat with the remaining crepes and filling.
Step 5: If you’d like, you can warm the assembled crepes in the skillet for a minute or two on each side to melt the cheese further and crisp the exterior slightly. Serve immediately while warm and gooey. You’ll notice the aroma of garlic and melted cheese is absolutely irresistible—these are best enjoyed fresh from the pan!
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 3 days.
- Freezer: Wrap individually and freeze for up to 2 months.
- Reviving: Reheat in a skillet or oven to restore crispness.
Serving Suggestions
Complementary Dishes
- A simple side salad — A light mix of arugula, cherry tomatoes, and a lemon vinaigrette cuts through the richness of the crepes beautifully.
- Roasted cherry tomatoes — Their sweet, concentrated flavor and slight acidity provide a lovely contrast to the creamy filling.
- Garlic sautéed mushrooms — Earthy and savory, mushrooms add depth and make the meal feel even more substantial.
Drinks
- A crisp white wine — Something like a Sauvignon Blanc or Pinot Grigio complements the creamy mozzarella and spinach without overpowering the dish.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus help cleanse the palate between bites.
- Iced herbal tea — A chilled mint or lemon balm tea offers a refreshing, light accompaniment that doesn’t compete with the flavors.
Something Sweet
- Fresh fruit salad — A mix of seasonal berries, mango, and a hint of mint provides a juicy, refreshing finish.
- Lemon sorbet — Its bright, tangy flavor is the perfect palate cleanser after a savory meal.
- Dark chocolate squares — Just a few pieces of high-cocoa chocolate satisfy sweet cravings without feeling too heavy.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot or too cold. If it’s too hot, the crepes will burn before cooking through; if too cold, they’ll be pale and rubbery. Aim for a steady medium heat.
- Mistake: Adding too much filling. Overstuffing makes crepes difficult to fold and more likely to tear. A modest spoonful per crepe is all you need.
- Mistake: Skipping the spinach squeezing step. Excess moisture will steam the crepes from the inside, making them soggy. Take the extra minute to press out that liquid.
- Mistake: Flipping the crepes too early. Wait until the surface looks matte and the edges are lightly browned. If you try too soon, you’ll end up with a messy flip.
Expert Tips
- Tip: Let the batter rest. Honestly, this is the secret to tender crepes. Resting allows the gluten to relax and the starch granules to swell, giving you that perfect delicate texture.
- Tip: Use a ladle or measuring cup for consistent crepes. This ensures each crepe is the same size and thickness, which means they’ll cook evenly and look uniform.
- Tip: Keep cooked crepes warm by covering the stack with a clean kitchen towel. This traps steam and prevents them from drying out while you finish the batch.
- Tip: Add a sprinkle of Parmesan to the filling. It boosts the savory, cheesy flavor and adds a nice salty kick that complements the mozzarella beautifully.
FAQs
Can I make the crepe batter ahead of time?
Absolutely! You can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. In fact, many crepe enthusiasts swear that overnight resting improves the texture. Just give it a quick stir before using, as it may separate slightly. If it’s thickened too much, you can thin it with a tablespoon or two of milk.
What can I use instead of mozzarella?
You can easily swap mozzarella for other melting cheeses like fontina, provolone, or even a mild cheddar. For a stronger flavor, try Gruyère or a mix of Parmesan and ricotta. The key is to use a cheese that melts well and complements the spinach—so feel free to get creative with what you have in the fridge.
How do I store and reheat leftover crepes?
Store assembled crepes in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through. You can also use an oven preheated to 180°C for about 10 minutes. Avoid microwaving, as it can make them soggy.
Can I freeze these crepes?
Yes, they freeze wonderfully! Let the cooked and filled crepes cool completely, then wrap each one individually in plastic wrap and place them in a freezer bag. They’ll keep for up to 2 months. Thaw in the refrigerator overnight before reheating in a skillet or oven.
My first crepe always turns out poorly—is that normal?
Honestly, yes—the first crepe is often a test run! It helps you adjust the heat and get a feel for the batter consistency. Don’t be discouraged if it’s not perfect. Even experienced cooks sometimes discard the first one. The pan just needs that initial coating, and then you’re good to go for the rest of the batch.
Spinach And Mozzarella Crepes
Make delicious Spinach and Mozzarella Crepes in just 35 minutes! Perfect for brunch or dinner, this easy recipe delivers tender crepes with a creamy filling. Get the recipe now!
Ingredients
For the crepe batter:
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125 g all-purpose flour
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2 large eggs
-
300 ml milk
-
1 tbsp melted butter (plus extra for cooking)
-
Pinch salt
For the filling:
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200 g fresh spinach
-
150 g mozzarella (shredded or torn)
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1 small garlic clove (minced)
-
½ tsp nutmeg (optional, but recommended)
-
Salt and black pepper (to taste)
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Olive oil (for sautéing)
Instructions
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Start by making the crepe batter. In a mixing bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Gradually pour in the milk while whisking continuously—this helps prevent lumps from forming. Once the batter is smooth, stir in the melted butter. Let the batter rest for at least 10 minutes; this allows the flour to hydrate and results in more tender crepes.01
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While the batter rests, prepare the filling. Heat a drizzle of olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the fresh spinach in batches, stirring until wilted. This should take just 2–3 minutes. Season with salt, pepper, and a pinch of nutmeg. Transfer the spinach to a colander and press out any excess liquid. Let it cool slightly before mixing with the shredded mozzarella.02
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Now, cook the crepes. Heat your non-stick skillet over medium heat and lightly brush with butter. Pour about ¼ cup of batter into the center of the pan, then quickly tilt and swirl to coat the bottom evenly. Cook for 1–2 minutes until the edges lift and the surface looks set. Flip carefully using a spatula and cook for another 30–60 seconds until lightly golden. Repeat with the remaining batter, stacking cooked crepes on a plate.03
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Assemble the crepes. Lay one crepe flat on a clean surface. Spoon a portion of the spinach and mozzarella mixture onto one half of the crepe. Fold the other half over the filling, then fold again to form a quarter-circle shape. Repeat with the remaining crepes and filling.04
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If you’d like, you can warm the assembled crepes in the skillet for a minute or two on each side to melt the cheese further and crisp the exterior slightly. Serve immediately while warm and gooey.05
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