These spinach and sun-dried tomato crepes are elegant yet easy to make, perfect for brunch or a cozy dinner. The creamy, savory filling pairs beautifully with the delicate, buttery crepes. You’ll love how impressive these spinach and sun-dried tomato crepes taste with minimal effort.
Looking for Spinach and Sun Dried Tomato Crepes inspiration? You'll love what we have! Explore more Savory Crepes recipes or discover our Burgers favorites.
Why You’ll Love This Spinach and Sun Dried Tomato Crepes
- Elegant & approachable: Foolproof steps make crepes easy.
- Balanced flavors & textures: Creamy spinach meets tangy sun-dried tomatoes.
- Incredibly versatile: Great for brunch, lunch, or dinner.
- Indulgent yet wholesome: Nutritious spinach in a simple batter.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 300 ml milk
- 15 g unsalted butter, melted, plus extra for cooking
- 1/4 tsp salt
For the Filling:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 200 g fresh spinach
- 80 g sun-dried tomatoes in oil, drained and chopped
- 120 g cream cheese, softened
- 50 g grated Parmesan cheese
- 1/4 tsp black pepper
- Pinch of nutmeg (optional, but highly recommended)
Tools: A good non-stick skillet or crepe pan (around 20-25 cm), a whisk, a blender or mixing bowl, and a spatula.
Notes: Don’t skip resting the batter for tender crepes. Use sun-dried tomatoes in oil for best flavor and texture.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 18 g |
| Carbs: | 26 g |
| Fiber: | 3 g |
Serves: 4 (2 crepes per person) | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes (plus 30 minutes resting time for the batter)
Before You Start: Tips & Ingredient Notes
- Let your batter rest. This is the secret to tender crepes! Resting for at least 30 minutes allows the gluten to relax and the flour to fully hydrate, which prevents the crepes from being tough and gives them that perfect delicate texture.
- Get your pan to the right temperature. A medium heat is your best friend here. If the pan is too hot, the batter will set too quickly and be difficult to swirl. Too cool, and the crepe will be pale and stick. A little droplet of water should sizzle and dance on the surface.
- Don’t be shy with the first butter. For that first crepe, use a generous knob of butter. It not only prevents sticking but also gives the crepe a beautiful, lacy, golden-brown edge. You’ll need less butter for subsequent crepes.
- Wilt your spinach properly. It might look like a mountain of spinach at first, but it wilts down dramatically. Make sure to cook off any excess liquid after wilting, so your filling isn’t watery and soaks into the crepe.
How to Make Spinach and Sun Dried Tomato Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend on high speed for about 30 seconds until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl. Once combined, let the batter rest at room temperature for at least 30 minutes. You’ll notice it might thicken slightly—this is normal and perfect for thin crepes.
Step 2: Prepare the Filling. While the batter rests, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant—be careful not to burn it. Add the fresh spinach in handfuls, stirring constantly until it has completely wilted, which should take 2-3 minutes. Transfer the spinach and garlic to a colander and press out any excess liquid with a spoon. This step is crucial for a non-soggy filling!
Step 3: Combine the Filling Ingredients. In a medium bowl, combine the wilted and drained spinach, chopped sun-dried tomatoes, softened cream cheese, grated Parmesan, black pepper, and that optional but wonderful pinch of nutmeg. Mix everything together until well-combined. The cream cheese should be soft enough to create a cohesive, creamy mixture. Taste and adjust seasoning if needed.
Step 4: Cook the Crepes. Heat your non-stick skillet or crepe pan over medium heat. Add a small knob of butter and swirl to coat the pan. Pour about 1/4 cup (or a small ladleful) of batter into the center of the hot pan. Immediately lift the pan from the heat and tilt and swirl it so the batter forms a thin, even layer that covers the entire bottom. Return to the heat and cook for about 1-2 minutes, until the edges look set and lightly golden and the top appears dry.
Step 5: Flip and Briefly Cook. Slide a spatula under the edge of the crepe to loosen it, then gently flip it over. It’s okay if it’s not a perfect flip—they often have a rustic charm! Cook for another 30-60 seconds on the second side until it has a few light golden spots. Slide the cooked crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You might not need to butter the pan for every single one after the first few.
Step 6: Fill and Fold. Lay a crepe flat on a clean surface. Place a few tablespoons of the spinach and sun-dried tomato filling in the center. You can spread it in a line or a small circle, depending on your preferred fold. Fold the two sides over the filling, then roll it up from the bottom to create a neat parcel or simply fold it in half, then half again to make a triangle. Repeat with the remaining crepes and filling.
Step 7: Serve Warm. You can serve the crepes immediately as you fold them, or place them all on a baking sheet and warm them gently in a low oven for a few minutes before serving. The warmth will make the filling extra creamy and the crepes beautifully soft.
Storage & Freshness Guide
- Fridge: Store unfilled crepes and filling separately in airtight containers for up to 3 days.
- Freezer: Freeze unfilled crepes layered with parchment in a bag for up to 2 months.
- Reviving: Reheat gently in a dry skillet or microwave with a damp paper towel.
Serving Suggestions
Complementary Dishes
- A simple green salad with a lemon vinaigrette — The sharp, acidic dressing cuts through the richness of the creamy filling perfectly, balancing the whole plate.
- Roasted asparagus or green beans — Their slightly charred, earthy flavor is a wonderful textural and flavor companion to the soft, savory crepes.
- A bowl of tomato soup — For the ultimate comfort meal, serve these crepes with a velvety tomato soup for dipping. It’s a classic combination that never fails.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its citrusy notes and high acidity provide a fantastic contrast to the creamy, savory elements of the dish.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate beautifully between each rich, flavorful bite.
- Iced herbal tea — A chilled mint or lemon verbena tea is refreshing and doesn’t compete with the delicate flavors of the crepes.
Something Sweet
- Fresh berries with a dollop of crème fraîche — After a savory meal, the bright, juicy berries and tangy cream are a light and satisfying way to end.
- Dark chocolate mousse — A small, rich portion of chocolate mousse feels incredibly decadent and provides a lovely, bitter-sweet finish.
- Lemon sorbet — Its sharp, clean, and icy-cold texture is the perfect palate-cleanser and a refreshingly simple dessert.
Top Mistakes to Avoid
- Mistake: Not resting the batter. I’ve messed this up before too, thinking I could save time. Skipping the rest leads to rubbery, tough crepes that tear easily. The 30-minute wait is non-negotiable for that perfect delicate texture.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much of that delicious filling as possible, but too much will cause the crepe to burst when you try to fold it. A few tablespoons in the center is all you need.
- Mistake: Using a pan that’s too hot. If your pan is smoking, it’s too hot. The batter will cook almost instantly, making it impossible to swirl into a thin, even layer. You’ll end up with thick, uneven pancakes instead of elegant crepes.
- Mistake: Leaving excess liquid in the spinach. A watery filling is the enemy of a good crepe. It makes the crepe soggy and can cause it to rip. Taking that extra minute to press the spinach in a colander makes all the difference.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or 1/4 cup measure for every crepe ensures they are all the same size and thickness, which helps them cook evenly. Consistency is key to a beautiful stack.
- Tip: Keep cooked crepes warm. Place a clean tea towel over the stack of cooked crepes on the plate to keep them soft and pliable while you finish the batch. You can also pop the plate in a very low oven (around 100°C).
- Tip: Make components ahead. You can make the batter the night before and keep it covered in the fridge. The filling can also be prepared a day ahead. This turns the final assembly into a quick 15-minute task.
- Tip: Experiment with folds. Don’t feel locked into one style! The classic roll is great, but folding into quarters to make a triangle is just as effective and can be easier for serving a crowd.
- Tip: Add a protein boost. For a heartier meal, stir some shredded cooked chicken or flaked canned tuna into the filling mixture. It blends in seamlessly and makes the dish even more substantial.
FAQs
Can I make these crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains a binder like xanthan gum. The resting time for the batter is still important to allow the GF flours to hydrate properly. The texture might be slightly more delicate, so handle them with a little extra care when flipping.
My first crepe always turns out badly. What am I doing wrong?
This is so common it’s practically a rule! The first crepe often soaks up the initial excess butter and helps you calibrate the exact pan temperature and amount of batter needed. Consider it a “chef’s treat” or a test run. Don’t be discouraged—the second one is almost always perfect.
Can I freeze the cooked and filled crepes?
You can, but with a caveat. It’s best to freeze the crepes and filling separately. Assemble them after thawing and gently reheating. Freezing them after filling can make the crepes soggy upon thawing. Layer unfilled crepes between parchment paper in a freezer bag for up to 2 months.
What can I use instead of cream cheese?
Ricotta cheese is a fantastic substitute for a slightly grainier, lighter texture. Goat’s cheese would also be delicious for a tangier profile. If you want a dairy-free version, a thick, plain plant-based cream cheese alternative should work well, though the flavor will be different.
How do I reheat leftover crepes?
The best way is to gently warm them in a dry non-stick skillet over low heat for a minute or two on each side. You can also use a microwave, but cover them with a damp paper towel to prevent them from drying out and becoming rubbery. They are best enjoyed fresh, but leftovers are still tasty!
Spinach And Sun Dried Tomato Crepes
Master these elegant Spinach and Sun Dried Tomato Crepes with our easy recipe. Perfect for brunch or a cozy dinner. Get the step-by-step guide now!
Ingredients
For the Crepes
-
120 g all-purpose flour
-
2 large eggs
-
300 ml milk
-
15 g unsalted butter (melted, plus extra for cooking)
-
1/4 tsp salt
For the Filling
-
1 tbsp olive oil
-
2 garlic cloves (minced)
-
200 g fresh spinach
-
80 g sun-dried tomatoes in oil (drained and chopped)
-
120 g cream cheese (softened)
-
50 g grated Parmesan cheese
-
1/4 tsp black pepper
-
1 pinch nutmeg
Instructions
-
In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend on high speed for about 30 seconds until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl. Once combined, let the batter rest at room temperature for at least 30 minutes. You’ll notice it might thicken slightly—this is normal and perfect for thin crepes.01
-
While the batter rests, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant—be careful not to burn it. Add the fresh spinach in handfuls, stirring constantly until it has completely wilted, which should take 2-3 minutes. Transfer the spinach and garlic to a colander and press out any excess liquid with a spoon. This step is crucial for a non-soggy filling!02
-
In a medium bowl, combine the wilted and drained spinach, chopped sun-dried tomatoes, softened cream cheese, grated Parmesan, black pepper, and that optional but wonderful pinch of nutmeg. Mix everything together until well-combined. The cream cheese should be soft enough to create a cohesive, creamy mixture. Taste and adjust seasoning if needed.03
-
Heat your non-stick skillet or crepe pan over medium heat. Add a small knob of butter and swirl to coat the pan. Pour about 1/4 cup (or a small ladleful) of batter into the center of the hot pan. Immediately lift the pan from the heat and tilt and swirl it so the batter forms a thin, even layer that covers the entire bottom. Return to the heat and cook for about 1-2 minutes, until the edges look set and lightly golden and the top appears dry.04
-
Slide a spatula under the edge of the crepe to loosen it, then gently flip it over. It’s okay if it’s not a perfect flip—they often have a rustic charm! Cook for another 30-60 seconds on the second side until it has a few light golden spots. Slide the cooked crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You might not need to butter the pan for every single one after the first few.05
-
Lay a crepe flat on a clean surface. Place a few tablespoons of the spinach and sun-dried tomato filling in the center. You can spread it in a line or a small circle, depending on your preferred fold. Fold the two sides over the filling, then roll it up from the bottom to create a neat parcel or simply fold it in half, then half again to make a triangle. Repeat with the remaining crepes and filling.06
-
You can serve the crepes immediately as you fold them, or place them all on a baking sheet and warm them gently in a low oven for a few minutes before serving. The warmth will make the filling extra creamy and the crepes beautifully soft.07
Not what you're looking for?
