Delicate, lacy crêpes wrapped around a cozy, herby filling—these Beef & Spinach Stuffed Crêpes are like comfort food dressed for brunch. You sauté ground beef with onions and garlic until savory and browned, fold in soft spinach, a touch of warm spice, and a little cream or ricotta to make everything lush.
Spoon it into tender crêpes, roll them up, and finish with a quick pan-sear or a bubbly bake under a light cheese sauce. The edges get lightly crisp, the centers stay creamy, and every slice brings that perfect beefy richness balanced by greens. Serve with a simple salad, a squeeze of lemon, and extra Parmesan on top. Fancy-feeling, weeknight-manageable, and guaranteed to disappear.
Why This Recipe Works
- A Nutrient-Packed Powerhouse – Spinach brings its A-game with iron and vitamins, while lean ground beef delivers protein and essential B vitamins. It’s comfort food with a conscience.
- Versatility at Its Finest – Serve these for brunch with a Mimosa, pack them for lunch, or make them the star of a cozy dinner. They’re always a hit.
- Make-Ahead Magic – Both the crepes and filling can be prepped ahead, making assembly a breeze when you’re ready to eat.
The Story Behind the Sauce
Crepes hail from France’s Brittany region, where they’ve been a staple for centuries. But savory stuffed versions? That’s where global inspiration comes into play. This recipe is a beautiful mash-up—French technique meets American comfort, with a nod to Mediterranean flavors thanks to the spinach and Parmesan. It’s a delicious melting pot of culinary traditions.
Essential Ingredients & Tools
Ingredients for the Crepes
- 1 cup (120g) all-purpose flour – Spooned and leveled for accuracy (no packed flour here!).
- 2 large eggs – Room temperature blends smoother.
- 1½ cups (360ml) whole milk – The richness makes a difference, but 2% works in a pinch.
- 2 tbsp (28g) melted butter – Plus extra for greasing the pan.
- ¼ tsp fine sea salt – Just enough to enhance without overpowering.
Ingredients for the Filling
- 1 lb (450g) lean ground beef – 90/10 is the sweet spot for flavor without excess grease.
- 2 cups (60g) fresh spinach, chopped – Pack it in before chopping for maximum green goodness.
- 1 small yellow onion, diced – About ½ cup (75g) for that sweet, aromatic base.
- 2 garlic cloves, minced – Because everything’s better with garlic.
- ½ tsp dried thyme – Or 1½ tsp fresh if you’ve got it.
- ½ cup (45g) grated Parmesan – Freshly grated melts like a dream.
- Salt and freshly ground black pepper – Season to taste, and don’t be shy.
Tools You’ll Need
- 10-inch nonstick skillet – Or a well-seasoned cast iron if you’re feeling rustic.
- Balloon whisk – For silky-smooth batter.
- Flexible silicone spatula – Your best friend for flipping crepes.
- Parchment paper – Keeps stacked crepes from sticking together.
How to Make Beef and Spinach Stuffed Crepes
Step 1: The Perfect Crepe Batter
In a medium bowl, whisk together the 1 cup (120g) all-purpose flour and ¼ tsp fine sea salt until they’re fully combined and aerated. In another bowl, beat the 2 large eggs until uniform, then whisk in the 1½ cups (360ml) whole milk and 2 tbsp (28g) melted butter until everything is beautifully emulsified.
Now, make a well in the dry ingredients and slowly pour in the wet mixture while whisking constantly. Keep whisking for a minute or two—no lumps allowed here. Cover the batter with plastic wrap and let it rest at room temperature for 15 minutes. This little pause lets the gluten relax and bubbles settle, ensuring tender, flawless crepes.
Pro Tip: If you’re a perfectionist (no judgment), strain the batter through a fine-mesh sieve for an ultra-smooth texture.
Step 2: Cooking the Crepes
Heat your skillet over medium heat—no hotter, or the crepes will brown too fast. Lightly grease it with butter (a quick swipe with a paper towel works). Pour in ¼ cup of batter and immediately tilt the pan in a circular motion to spread it evenly.
Cook for about 1-1½ minutes until the edges lift easily and the surface looks matte. Flip carefully with your spatula and cook for another 30-45 seconds on the other side. Transfer to a plate, layering parchment between each crepe to prevent sticking.
First Crepe Rule: The first one is always a test run. If it’s too thick, thin the batter with a splash of milk. Too thin? Add a touch more flour.
Step 3: The Savory Filling
In the same skillet, cook the 1 lb (450g) lean ground beef over medium-high heat, breaking it into small crumbles. Once no pink remains (about 5-6 minutes), drain excess fat, leaving just a tablespoon for flavor.
Add the 1 small yellow onion, diced and cook until translucent (about 3 minutes), then toss in the 2 garlic cloves, minced and ½ tsp dried thyme, cooking just until fragrant (30 seconds). Reduce the heat, add the 2 cups (60g) fresh spinach, chopped in batches, and stir until wilted (about 2 minutes total).
Remove from heat, stir in the ½ cup (45g) grated Parmesan, and season generously with salt and pepper. Taste and adjust—this filling should be bold to balance the mild crepes.
Step 4: Assembly Time
Lay a crepe flat and spoon ¼ cup of filling onto the lower third. Fold the bottom edge over the filling, tuck in the sides like an envelope, then roll it up neatly. Place seam-side down on a plate, and repeat with the rest.
Presentation Tip: Dust with extra Parmesan and garnish with fresh thyme sprigs for a restaurant-worthy finish.
Pro Technique
The Art of the Flip
Timing is everything. Wait until the edges curl slightly and the surface loses its shine—that’s your cue. Loosen the edges with a spatula, slide it under the center, and flip with confidence. Hesitation leads to folded disasters.
Batter Consistency
It should coat the back of a spoon but drip off smoothly—think heavy cream. Too thick? Add milk a tablespoon at a time. Too thin? A sprinkle more flour. For absolute smoothness, strain it through a fine-mesh sieve.
Chef’s Wisdom
Resting is Non-Negotiable
Skipping the 15-minute rest means rubbery crepes. Letting the batter relax ensures tender, delicate results.
Keep the Filling Dry
Soggy crepes are a tragedy. Squeeze cooked spinach in a kitchen towel to remove excess moisture. If using frozen, thaw and press firmly—twice if needed.
Layering Flavors
Cook onions until sweet before adding garlic (it burns fast). Deglaze the pan with a splash of red wine or broth to lift those flavorful browned bits.
Storage & Freshness Guide
- Short-Term: Store crepes and filling separately in airtight containers for up to 3 days. Reheat the filling with a splash of water to refresh moisture.
- Freezing: Layer crepes with parchment in a freezer bag for up to 2 months. The filling freezes well too—just thaw overnight in the fridge.
- Reheating: Warm assembled crepes in a 325°F oven (covered with foil) for 10-12 minutes. For singles, a skillet with a pat of butter over medium-low heat works wonders.
Nutrition Profile
- Calories: 420
- Protein: 28g
- Carbs: 32g
- Fat: 20g
- Fiber: 2g
Ingredient Variations and Their Impact
Ground Turkey Swap
Lighter but just as tasty. Add a tablespoon of olive oil to compensate for the lower fat content, and bump up the seasoning with smoked paprika or Worcestershire sauce.
Mushroom Boost
Sauté ½ cup of cremini or shiitake mushrooms with the onions. Deglaze with sherry for an earthy, umami-rich twist.
Gluten-Free Option
Use a 1:1 gluten-free flour blend and add ½ tsp xanthan gum. Let the batter rest 30 minutes before cooking.
Cheese Lover’s Dream
Swap Parmesan for Gruyère or fontina for a creamier melt. A pinch of nutmeg takes it to the next level.
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon Vinaigrette – The peppery greens and bright acidity cut through the richness of the crepes, balancing each bite perfectly.
- Roasted Garlic Mashed Potatoes – Creamy and comforting, these potatoes add a hearty side that complements the savory crepes without overpowering them.
Drinks
- Sauvignon Blanc – Crisp and citrusy, this wine cleanses the palate between bites, enhancing the flavors of the dish.
- Sparkling Water with Lime – A refreshing non-alcoholic option that balances the dish’s richness with a touch of zesty brightness.
Something Sweet
- Dark Chocolate Mousse – Light and airy, this dessert provides a subtle sweetness that contrasts beautifully with the savory crepes.
- Poached Pears with Honey – The delicate sweetness and soft texture of the pears make for an elegant and satisfying finish to the meal.
FAQs
- Can I use frozen spinach? Absolutely! Thaw and squeeze out all excess liquid. You’ll need about ¾ cup packed frozen spinach to equal 2 cups fresh.
- Why do my crepes tear when flipping? Likely culprits: pan too hot, batter too thin or thick, or hesitant flipping. Wait for edges to curl, loosen all around, then flip decisively.
- Can I prep this ahead for a dinner party? Yes! Assemble crepes up to 24 hours in advance. Reheat covered at 350°F for 15 minutes, then broil briefly for crispness.
- Best way to reheat leftovers? Place crepes on a plate, cover with a damp paper towel, and microwave at 50% power for 45 seconds.
- Gluten-free tips? Use a quality 1:1 GF flour blend, add xanthan gum if needed, and let the batter rest 30 minutes. Cook on slightly lower heat.
Beef & Spinach Stuffed Crêpes (Savory, Silky, Crowd-Pleasing)
Try my Beef and Spinach Stuffed Crepes for a protein-packed, savory meal. Perfect for brunch, lunch, or dinner! Get the easy recipe now.
Ingredients
For the Crepes
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1 cup all-purpose flour (120g)
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2 large eggs
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1½ cups whole milk (360ml)
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2 tbsp melted butter (28g)
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¼ tsp fine sea salt
For the Filling
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1 lb lean ground beef (450g)
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2 cups fresh spinach, chopped (60g)
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1 small yellow onion, diced
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2 garlic cloves, minced
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½ tsp dried thyme
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½ cup grated Parmesan (45g)
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Salt and freshly ground black pepper (to taste)
Instructions
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Whisk 1 cup (120g) all-purpose flour and ¼ tsp fine sea salt in a bowl. In another bowl, beat 2 large eggs, then whisk in 1½ cups (360ml) whole milk and 2 tbsp (28g) melted butter.01
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Pour wet ingredients into dry, whisking until smooth. Let batter rest 15 minutes.02
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Heat skillet over medium heat, grease lightly, and cook crepes with ¼ cup batter each.03
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Cook 1 lb (450g) lean ground beef in skillet until browned. Add 1 small yellow onion, diced, 2 garlic cloves, minced, ½ tsp dried thyme, and 2 cups (60g) fresh spinach, chopped. Stir in ½ cup (45g) grated Parmesan.04
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Fill each crepe with ¼ cup filling, fold, and serve.05
