These spinach and Gruyere crepes are thin, delicate, and endlessly versatile. Filled with creamy spinach and nutty Gruyère cheese, they transform into a rustic yet refined meal. Perfect for brunch, a light dinner, or impressing guests, they come together with minimal fuss and reheat beautifully.
Craving a delicious Spinach and Gruyere Crepes? You've come to the right spot! From Savory Crepes favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This Spinach and Gruyere Crepes
- Easy to master: Crepes are simple with a good pan and patience.
- Timeless flavor: Nutty Gruyère and earthy spinach wrapped in a tender crepe.
- Wonderfully versatile: Great for brunch, picnics, or a light supper.
- Make-ahead friendly: Batter and filling can be prepared in advance.
Ingredients & Tools
For the crepe batter:
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 60 ml water
- 2 tbsp melted unsalted butter, plus extra for cooking
- ¼ tsp fine sea salt
For the filling:
- 450 g fresh spinach
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 120 g cream cheese, at room temperature
- 100 g Gruyère cheese, grated
- ¼ tsp freshly grated nutmeg
- Salt and black pepper to taste
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender, a flexible spatula, and a medium bowl.
Notes: Using whole milk and real butter in the batter gives the crepes a richer flavor and a more supple texture that doesn’t tear easily. And don’t skip the fresh nutmeg—it has a warm, aromatic quality that really makes the spinach sing.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 19 g |
| Carbs: | 22 g |
| Fiber: | 3 g |
Serves: 4 (2 crepes per person) | Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Let the batter rest. This is non-negotiable for tender crepes. Resting for at least 30 minutes allows the flour to fully hydrate and the gluten to relax, which results in a much more delicate texture. You can even make it the night before.
- Wring out your spinach thoroughly. After wilting the spinach, you must squeeze out every last drop of water you can. Any remaining moisture will make your filling runny and can lead to soggy crepes. A clean kitchen towel works best for this.
- Use a block of Gruyère and grate it yourself. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. Taking the extra minute to grate your own cheese ensures a beautifully creamy, stringy filling.
- Your pan temperature is key. The first crepe is often a test run to get the heat just right. You’re looking for a medium heat—too hot and the crepe will brown too quickly and be brittle; too low and it won’t develop those lovely golden spots.
How to Make Spinach and Gruyere Crepes
Step 1: Make the Crepe Batter. Combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt in a blender. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of thin cream. Scrape down the sides if needed. Pour the batter into a jug or bowl, cover, and let it rest at room temperature for at least 30 minutes. This waiting period is the secret to flawless crepes.
Step 2: Wilt and Prepare the Spinach. While the batter rests, cook the spinach. Heat a large pan or pot over medium heat and add the fresh spinach in batches, stirring until each batch has wilted down before adding more. This should only take a few minutes. Transfer the entire mass of wilted spinach to a colander and run it under cold water to stop the cooking. Once it’s cool enough to handle, grab handfuls and squeeze firmly over the sink to remove as much liquid as possible. You’ll be amazed at how much water comes out. Chop the squeezed spinach roughly and set it aside.
Step 3: Sauté the Aromatics and Make the Filling. Wipe out the pan you used for the spinach and heat the olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant. Reduce the heat to low and add the chopped, dried spinach back into the pan. Stir in the cream cheese, allowing it to melt and coat the spinach. Remove the pan from the heat and stir in about three-quarters of the grated Gruyère, reserving the rest for topping. Season generously with salt, pepper, and the fresh nutmeg. Your filling should be thick, creamy, and not runny.
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 browning, lift the pan off the heat and pour in a scant ¼ cup of batter, immediately tilting and rotating the pan to form a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds, until the edges look lacy and the top is set. Slide a spatula underneath and flip. Cook for another 30-45 seconds on the second side until lightly golden. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.
Step 5: Fill and Fold the Crepes. Lay a crepe flat on your work surface. Spoon about 2-3 tablespoons of the spinach and Gruyère filling onto the lower third of the crepe. Fold the bottom edge up and over the filling, then fold in the two sides, and roll it up tightly into a neat parcel, like a burrito. Place the filled crepes seam-side down in a baking dish. Repeat with the remaining crepes and filling.
Step 6: Melt the Cheese and Serve. Preheat your oven’s grill/broiler. Sprinkle the reserved Gruyère cheese over the top of the assembled crepes. Place the dish under the grill for 3-5 minutes, watching closely, until the cheese is melted, bubbly, and spotted with gold. Serve immediately while hot and wonderfully gooey.
Storage & Freshness Guide
- Fridge: Store filled crepes in an airtight container for up to 3 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 2 months.
- Reviving: Reheat in a dry skillet over medium heat or warm in a 300°F oven until heated through.
Serving Suggestions
Complementary Dishes
- A simple mixed green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the cheesy filling perfectly, balancing the whole plate.
- Roasted cherry tomatoes on the vine — Their sweet, burst-in-your-mouth intensity adds a beautiful pop of color and a bright, juicy contrast to the savory crepes.
- A bowl of creamy tomato soup — For the ultimate comfort meal, serve these crepes alongside a velvety soup for dipping. It’s a classic, cozy pairing that never fails.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its zesty citrus notes and high acidity cleanse the palate beautifully after each rich, cheesy bite.
- Sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and help reset your taste buds.
- A light-bodied Pinot Noir — If you prefer red, a fruity, low-tannin red like Pinot Noir complements the earthy spinach and nutty cheese without overpowering them.
Something Sweet
- Fresh berry compote with a dollop of crème fraîche — The tartness of the berries and the cool, creamy crème fraîche provide a lovely, light finish to the meal.
- Dark chocolate mousse — A small ramekin of rich, not-too-sweet mousse feels indulgent and sophisticated after the savory main course.
- Lemon sorbet — It’s the ultimate palate cleanser—bright, zingy, and incredibly refreshing, leaving you feeling satisfied but not weighed down.
Top Mistakes to Avoid
- Mistake: Not squeezing the spinach enough. This is the number one reason for a watery filling. That liquid has to go somewhere, and it will steam inside the crepe, making the wrapper soggy and causing it to potentially tear. Be ruthless!
- Mistake: Using a pan that’s too hot. If your pan is smoking, it’s too hot. The crepe will cook too fast on the outside while remaining sticky and raw in the middle. You’re aiming for a steady, medium heat for that perfect golden-brown lace.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this makes them difficult to roll and more likely to burst open during the final grilling. A little filling goes a long way.
- Mistake: Flipping the crepe too early. If you try to flip it before the top surface is fully set and the edges are pulling away from the pan, it will likely tear. Wait for those visual cues—patience is a virtue here.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or ¼-cup measure for every crepe ensures they are all the same size and thickness, which means they’ll cook evenly. Consistency is the key to a beautiful stack.
- Tip: Keep cooked crepes warm. As you cook, place the finished crepes on a heat-proof plate covered with a loose tent of foil, or in a very low oven (around 100°C / 210°F). This keeps them pliable and warm for filling.
- Tip: Add a pinch of white pepper to the filling. It gives a subtle, peppery heat without the visual distraction of black specks, keeping your beautiful green filling looking pristine.
- Tip: Freeze crepes for later. These crepes freeze beautifully. Place parchment paper between each one, stack them, and seal in a freezer bag. Thaw at room temperature before gently reheating in a dry pan.
FAQs
Can I make the crepes gluten-free?
Absolutely. You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture might be a touch more delicate, so handle them with a little extra care when flipping. I’ve found that blends containing a bit of xanthan gum work best for structure and flexibility.
My filling is a bit runny. How can I fix it?
Don’t panic! If your filling seems too wet, you can cook it for a few more minutes over low heat to evaporate some moisture. Alternatively, stir in a tablespoon of breadcrumbs or a teaspoon of cornstarch to help absorb the excess liquid and thicken it up nicely.
What’s a good substitute for Gruyère?
Gruyère has a unique nutty flavor, but other good melting cheeses will work well. Swiss, Emmental, or even a sharp white cheddar are excellent substitutes. Just avoid very soft cheeses like mozzarella, as they can make the filling too stringy and wet.
Can I assemble these ahead of time and bake them later?
Yes, this is a great make-ahead strategy. Assemble the crepes, place them in the baking dish, cover tightly, and refrigerate for up to 24 hours. When you’re ready, let them sit at room temperature for 20 minutes before adding the cheese and grilling. You may need to add a few extra minutes under the grill since they’ll be starting from cold.
Why did my first crepe turn out rubbery?
The first crepe often soaks up excess butter and acts as a “seasoning” for the pan, which is why it can be a bit tough or rubbery. It’s so common it’s practically a rule! Don’t be discouraged—just consider it the cook’s treat and know that the next one will be perfect.
Spinach And Gruyere Crepes
Master these easy Spinach and Gruyere Crepes for a versatile, elegant meal. Perfect for brunch or dinner. Get the foolproof recipe and tips now!
Ingredients
For the crepe batter:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
60 ml water
-
2 tbsp melted unsalted butter (plus extra for cooking)
-
¼ tsp fine sea salt
For the filling:
-
450 g fresh spinach
-
1 tbsp olive oil
-
1 small yellow onion (finely chopped)
-
2 garlic cloves (minced)
-
120 g cream cheese (at room temperature)
-
100 g Gruyère cheese (grated)
-
¼ tsp freshly grated nutmeg
-
Salt and black pepper (to taste)
Instructions
-
Make the Crepe Batter. Combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt in a blender. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of thin cream. Scrape down the sides if needed. Pour the batter into a jug or bowl, cover, and let it rest at room temperature for at least 30 minutes. This waiting period is the secret to flawless crepes.01
-
Wilt and Prepare the Spinach. While the batter rests, cook the spinach. Heat a large pan or pot over medium heat and add the fresh spinach in batches, stirring until each batch has wilted down before adding more. This should only take a few minutes. Transfer the entire mass of wilted spinach to a colander and run it under cold water to stop the cooking. Once it's cool enough to handle, grab handfuls and squeeze firmly over the sink to remove as much liquid as possible. You’ll be amazed at how much water comes out. Chop the squeezed spinach roughly and set it aside.02
-
Sauté the Aromatics and Make the Filling. Wipe out the pan you used for the spinach and heat the olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant. Reduce the heat to low and add the chopped, dried spinach back into the pan. Stir in the cream cheese, allowing it to melt and coat the spinach. Remove the pan from the heat and stir in about three-quarters of the grated Gruyère, reserving the rest for topping. Season generously with salt, pepper, and the fresh nutmeg. Your filling should be thick, creamy, and not runny.03
-
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 browning, lift the pan off the heat and pour in a scant ¼ cup of batter, immediately tilting and rotating the pan to form a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds, until the edges look lacy and the top is set. Slide a spatula underneath and flip. Cook for another 30-45 seconds on the second side until lightly golden. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.04
-
Fill and Fold the Crepes. Lay a crepe flat on your work surface. Spoon about 2-3 tablespoons of the spinach and Gruyère filling onto the lower third of the crepe. Fold the bottom edge up and over the filling, then fold in the two sides, and roll it up tightly into a neat parcel, like a burrito. Place the filled crepes seam-side down in a baking dish. Repeat with the remaining crepes and filling.05
-
Melt the Cheese and Serve. Preheat your oven's grill/broiler. Sprinkle the reserved Gruyère cheese over the top of the assembled crepes. Place the dish under the grill for 3-5 minutes, watching closely, until the cheese is melted, bubbly, and spotted with gold. Serve immediately while hot and wonderfully gooey.06
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