These elegant yet simple spinach and feta crepes are a sophisticated and comforting meal. With a delicate crepe wrapped around a warm, herby spinach and salty feta filling, they’re perfect for brunch or a cozy dinner. Once you master swirling the batter, making these spinach and feta crepes becomes a relaxing, therapeutic process.
Craving a delicious Spinach and Feta Crepes? You've come to the right spot! From Savory Crepes favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Spinach and Feta Crepes
Incredibly Versatile: Perfect for breakfast, lunch, or a fancy dinner.
Perfect Texture Combo: Tender crepe with a warm, creamy, chunky filling.
Simple to Master: Batter comes together quickly; you’ll be a pro by the third crepe.
Eat Your Greens: A delicious, nourishing way to enjoy more vegetables.
Ingredients & Tools
For the Crepe Batter:
- 120 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 2 tbsp melted unsalted butter, plus more for cooking
- 1/4 tsp salt
For the Filling:
- 400 g fresh spinach
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 200 g feta cheese, crumbled
- 100 g ricotta or cream cheese
- 1 tbsp fresh dill, chopped
- 1/4 tsp freshly grated nutmeg
- Salt and black pepper to taste
- 1 tbsp olive oil
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender, a flexible spatula, and a medium mixing bowl.
Notes: Whole milk and eggs are key for a rich, tender texture. A briny feta provides salty pockets that cut through the ricotta’s richness.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 18 g |
| Carbs: | 25 g |
| Fiber: | 3 g |
Serves: 4 (2 crepes per person) | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Let the batter rest. This is non-negotiable for tender crepes. Resting allows the gluten to relax and the starch granules to swell, which gives you a much more delicate, less rubbery texture. Even 30 minutes makes a world of difference.
- Wilt that spinach well. Fresh spinach contains a lot of water. If you don’t squeeze it out thoroughly after wilting, you’ll end up with a soggy filling that can make your crepes tear. Take the extra minute to really press out the liquid.
- Your pan is your best friend. A good quality, non-stick skillet is the single most important tool here. It makes flipping and releasing the crepes so much easier and will save you a lot of frustration.
- Don’t fear the first crepe. It’s a universal truth that the first crepe is almost always a tester. It might be too thick, a little misshapen, or stick a bit. Consider it a sacrifice to the crepe gods and enjoy it as a cook’s treat!
How to Make Spinach and Feta Crepes
Step 1: Make the Crepe Batter. Combine the flour, eggs, milk, melted butter, and salt in a blender. Blend on high speed for about 30-45 seconds, until the batter is completely smooth and has the consistency of thin cream. You shouldn’t see any lumps. Pour the batter into a jug or bowl, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for achieving that lovely delicate texture.
Step 2: Prepare the Filling. While the batter rests, heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Now, add all the fresh spinach in batches, stirring until each batch wilts down enough to add more. This will only take a few minutes. Stir in the nutmeg, salt, and pepper.
Step 3: Finish the Filling. Transfer the wilted spinach and onion mixture to a colander. Once it’s cool enough to handle, take handfuls of the spinach and firmly squeeze out as much liquid as you possibly can. This step is vital for a non-watery filling! Place the dry spinach mixture in a bowl. Add the crumbled feta, ricotta, and fresh dill. Mix everything together until well combined. Taste and adjust seasoning—remember, feta is salty, so be cautious with added salt.
Step 4: Cook the Crepes. Place your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Once the butter is sizzling but not brown, lift the pan off the heat. Pour in a small ladleful of batter (about 1/4 cup) into the center of the pan, and immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer. Return the pan to the heat.
Step 5: Flip and Fill. Cook the crepe for about 60-90 seconds, until the edges look lacy and start to pull away from the pan, and the bottom is lightly golden. Slide your flexible spatula underneath and flip it over. Cook for another 30-45 seconds on the second side, then slide it onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You should get about 8 crepes.
Step 6: Assemble and Serve. To assemble, place a crepe golden-side down. Spoon about 2-3 tablespoons of the spinach and feta filling along the center. Fold the two sides over the filling, or roll it up like a cigar. You can serve them immediately, or for a warmer, more integrated dish, place the filled crepes back into a warm pan for a minute on each side to heat through.
Storage & Freshness Guide
- Fridge: Store filled or unfilled crepes in an airtight container for up to 3 days.
- Freezer: Freeze crepes with parchment between layers in a sealed bag for up to 3 months.
- Reviving: Reheat gently in a skillet or air fryer to restore texture; avoid the microwave.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the crepes beautifully, adding a fresh, crisp element to the meal.
- A bowl of roasted tomato soup — For the ultimate comfort food duo, the sweet, acidic soup is a perfect partner for dipping the savory, cheesy crepes.
- Roasted asparagus with parmesan — This elegant side dish shares the same sophisticated vibe and the earthy flavors complement the spinach and nutmeg wonderfully.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its high acidity and citrus notes are fantastic at cleansing the palate between bites of the rich, salty filling.
- Sparkling water with a squeeze of lime — A non-alcoholic option that provides the same palate-cleansing fizz and brightness, making each bite of crepe taste fresh and new.
- A light, citrusy pale ale — The hoppy bitterness and carbonation stand up well to the strong flavors of feta and garlic without overwhelming the dish.
Something Sweet
- Lemon sorbet — After a savory meal, this is the ultimate palate cleanser. It’s light, refreshing, and the intense citrus flavor is a perfect, clean finish.
- Dark chocolate-dipped strawberries — They feel indulgent but aren’t too heavy. The sweet berry and bitter chocolate are a classic, elegant ending.
- Greek yogurt with honey and walnuts — A simple, wholesome dessert that echoes the Mediterranean flavors of the main course in a sweet, creamy way.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot. If your pan is smoking, it’s way too hot. The batter will set almost immediately upon contact, preventing you from swirling it into a thin, even layer. You’ll end up with a thick, rubbery pancake with holes. Medium heat is your sweet spot.
- Mistake: Adding too much batter to the pan. The goal is a thin, lacy crepe, not a thick pancake. A little batter goes a long way. If your first crepe is too thick, use less batter for the next one. It’s better to have a crepe with a small hole than one that’s thick and doughy.
- Mistake: Skipping the spinach-squeezing step. I’ve messed this up before too, thinking a little moisture was fine. It’s not. The excess water will steam inside the crepe, making the filling watery and causing the delicate crepe to become soggy and prone to tearing.
- Mistake: Over-mixing the batter after it rests. Once your batter has rested, give it a gentle stir if it has separated, but don’t whisk it vigorously. You want to keep all those lovely air bubbles and the relaxed gluten structure intact.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or a 1/4-cup measure for every crepe ensures they are all the same size and thickness, which means they’ll cook evenly. Consistency is the secret to a beautiful stack.
- Tip: Keep cooked crepes warm. As you cook, place the finished crepes on a heat-proof plate and cover them loosely with a clean kitchen towel. You can also place the plate in a warm (not hot) oven. This keeps them soft and pliable for filling.
- Tip: Make the filling ahead of time. The spinach and feta mixture can be made a day in advance and stored in the fridge. This not only saves time but also allows the flavors to meld together beautifully, resulting in an even more delicious filling.
- Tip: Freeze crepes for later. These crepes freeze wonderfully. Place parchment paper between each one, stack them, and seal them in a freezer bag. You can pull out one or two for a quick, fancy meal anytime. Thaw at room temperature before gently reheating in a pan.
FAQs
Can I make the crepe batter the night before?
Absolutely, and it might even give you better results! You can refrigerate the batter for up to 48 hours. Just make sure it’s in a sealed container. The long, cold rest further improves the texture. When you’re ready to cook, let the batter come to room temperature for about 20 minutes and give it a gentle stir—it will have thickened up a bit, so you might need to add a tablespoon or two of milk to bring it back to that thin cream consistency.
My crepes keep tearing when I flip them. What am I doing wrong?
This usually comes down to one of two things: the pan or the flip timing. First, ensure your pan is properly non-stick and well-buttered. Second, wait for the right moment to flip. The edges should be dry and lacy, and the surface should look matte, not shiny. If you try to flip too early, the crepe won’t have set enough. If you wait too long, it can become brittle. Use a thin, flexible spatula and a confident, swift motion.
Can I use frozen spinach instead of fresh?
You can, and it’s a great time-saver! Use one 10-ounce (284g) package of frozen chopped spinach. Thaw it completely, then squeeze it even more aggressively than fresh spinach—frozen spinach holds an incredible amount of water. Once it’s as dry as you can possibly get it, use it in the recipe as you would the fresh wilted spinach.
What can I use instead of feta cheese?
If you’re not a feta fan, you can substitute it with other crumbly, salty cheeses. Goat cheese (chèvre) is a fantastic alternative—it’s creamy and tangy. A firm ricotta salata, grated, would also work well. For a milder flavor, you could use a combination of cottage cheese (well-drained) and a sharper cheese like grated Pecorino Romano for that salty kick.
How do I reheat leftover filled crepes?
The best way is in a skillet over low-medium heat. This will re-crisp the exterior slightly without making the interior rubbery. You can also use an air fryer for 3-4 minutes at 325°F (163°C) for a crispier result. I don’t recommend the microwave, as it will make the crepes very soft and soggy. They reheat best when you give them a little time and gentle heat.
Spinach And Feta Crepes
Master these elegant Spinach and Feta Crepes for a perfect brunch or cozy dinner. Get the easy recipe with pro tips for tender, delicious results every time!
Ingredients
For the Crepe Batter
-
120 g all-purpose flour
-
2 large eggs
-
300 ml whole milk
-
2 tbsp melted unsalted butter (plus more for cooking)
-
1/4 tsp salt
For the Filling
-
400 g fresh spinach
-
1 medium onion (finely chopped)
-
2 cloves garlic (minced)
-
200 g feta cheese (crumbled)
-
100 g ricotta or cream cheese
-
1 tbsp fresh dill (chopped)
-
1/4 tsp freshly grated nutmeg
-
Salt and black pepper (to taste)
-
1 tbsp olive oil
Instructions
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Make the Crepe Batter. Combine the flour, eggs, milk, melted butter, and salt in a blender. Blend on high speed for about 30-45 seconds, until the batter is completely smooth and has the consistency of thin cream. You shouldn’t see any lumps. Pour the batter into a jug or bowl, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for achieving that lovely delicate texture.01
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Prepare the Filling. While the batter rests, heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Now, add all the fresh spinach in batches, stirring until each batch wilts down enough to add more. This will only take a few minutes. Stir in the nutmeg, salt, and pepper.02
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Finish the Filling. Transfer the wilted spinach and onion mixture to a colander. Once it's cool enough to handle, take handfuls of the spinach and firmly squeeze out as much liquid as you possibly can. This step is vital for a non-watery filling! Place the dry spinach mixture in a bowl. Add the crumbled feta, ricotta, and fresh dill. Mix everything together until well combined. Taste and adjust seasoning—remember, feta is salty, so be cautious with added salt.03
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Cook the Crepes. Place your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Once the butter is sizzling but not brown, lift the pan off the heat. Pour in a small ladleful of batter (about 1/4 cup) into the center of the pan, and immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer. Return the pan to the heat.04
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Flip and Fill. Cook the crepe for about 60-90 seconds, until the edges look lacy and start to pull away from the pan, and the bottom is lightly golden. Slide your flexible spatula underneath and flip it over. Cook for another 30-45 seconds on the second side, then slide it onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You should get about 8 crepes.05
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Assemble and Serve. To assemble, place a crepe golden-side down. Spoon about 2-3 tablespoons of the spinach and feta filling along the center. Fold the two sides over the filling, or roll it up like a cigar. You can serve them immediately, or for a warmer, more integrated dish, place the filled crepes back into a warm pan for a minute on each side to heat through.06
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