These spinach crepes are a wholesome twist on classic savory pancakes, offering a balance of flavor and nutrition in every bite.
Packed with fresh spinach, creamy cheese, and tender onions, they provide plant-based protein, fiber, and essential vitamins while staying low in saturated fat.
Light yet filling, this recipe is quick to prepare, family-friendly, and perfect for everyday meals or meal prep, making it a nourishing choice for busy schedules.
Low-Carb Cheesy Spinach Crepes
Equipment
- 2 Medium Mixing Bowls
- 1 whisk
- 1 8-inch (20 cm) non-stick skillet
- 1 Spatula
- 1 skillet (for filling)
- 1 Wooden Spoon
- 1 Baking sheet
- Parchment paper
Ingredients
For the Crepes:
- ¾ cup 105 g all-purpose flour
- 1 tbsp granulated sugar
- 1 pinch salt
- 2 large eggs
- 1 ¼ cups 310 ml milk
- 1 tbsp softened butter for cooking
For the Filling:
- 1 medium onion thinly sliced
- 1 tbsp 15 g butter
- 6 cups 142 g fresh baby spinach
- 2 cups 200 g cheddar cheese, grated
- 2 tbsp 30 ml sour cream
- Salt and black pepper to taste
Instructions
- Prepare the Dry Mixture: In a medium mixing bowl, combine the flour, sugar, and salt. Whisk gently to blend the ingredients together. This ensures the dry mixture is smooth and lump-free, making it easier to incorporate into the wet mixture later. Set the bowl aside while you prepare the liquid ingredients.
- Make the Batter Base: In a separate large bowl, crack the eggs and whisk them with about half of the milk (roughly ⅝ cup or 155 ml). Whisk until smooth and slightly frothy—this step helps create air in the batter, making the crepes light and tender.
- Combine Wet and Dry Ingredients: Gradually sprinkle the flour mixture into the egg-milk mixture while continuously whisking. Add it in small portions to prevent clumps from forming. Once the flour is fully incorporated, pour in the remaining milk and continue whisking until the batter is silky, lump-free, and smooth. The consistency should be slightly thinner than pancake batter but thick enough to coat the back of a spoon.
- Rest the Batter (Optional but Recommended): For the best crepe texture, cover the bowl with a clean towel or plastic wrap and let the batter rest for 15–20 minutes at room temperature. This allows the flour to fully hydrate and results in softer, more pliable crepes that are easier to fold later. If you’re short on time, you can skip this step, but it truly improves the final result.
- Cook the Crepes: Place an 8-inch (20 cm) non-stick skillet over medium heat and lightly brush the surface with a thin layer of softened butter. Once hot, pour about ¼ cup (60 ml) of batter into the skillet, tilting and swirling the pan quickly so the batter spreads evenly into a thin layer. Cook for 1–2 minutes or until the edges start to lift and the bottom turns lightly golden. Carefully flip with a spatula and cook the other side for another 30–60 seconds until golden. Transfer the finished crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. You should get about 8 crepes.
- Preheat the Oven: Position the oven rack in the middle and preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper so the filled crepes don’t stick and cleanup is easier.
- Cook the Onion and Spinach: In a skillet over medium heat, melt 1 tablespoon of butter. Add the thinly sliced onion and sauté for 5–6 minutes, stirring often, until the onion becomes soft and lightly golden. Next, add the fresh spinach to the pan. Cook for 2–3 minutes, stirring occasionally, just until the spinach wilts down. Season lightly with salt and pepper to enhance the flavors. Remove the pan from the heat.
- Make the Creamy Filling: Transfer the cooked spinach and onion mixture to a medium bowl. While still warm, stir in the grated cheddar cheese and sour cream. Mix thoroughly until the cheese starts to melt slightly and everything is evenly coated in a creamy mixture. Taste and adjust seasoning if needed, adding more salt or pepper according to preference.
- Assemble the Crepes: Take one cooked crepe and place it flat on a clean surface. Spoon about 2–3 tablespoons of the spinach-cheese mixture onto one half of the crepe. Fold the crepe in half to cover the filling, then fold it once more into a neat quarter shape. Repeat the process with the remaining crepes until all are filled and folded. Arrange them neatly on the prepared baking sheet.
- Bake the Crepes: Place the baking sheet in the preheated oven and bake for 8–10 minutes, just long enough to heat the filling through and allow the cheese to fully melt. The crepes should be warm and slightly crisp at the edges when ready.
- Serve and Enjoy: Remove the crepes from the oven and serve immediately while hot. They pair beautifully with a fresh salad, such as an apple and endive salad, or a simple side of mixed greens. These savory spinach crepes are satisfying enough for a light dinner but elegant enough to serve for brunch when entertaining guests.
Notes
- Crepe batter should be thin and smooth, not thick like pancake batter.
- Resting the batter for 15–20 minutes improves texture and makes cooking easier.
- Use a good-quality non-stick pan for best results.
- Spinach cooks down quickly—don’t worry if it looks like a lot when raw.
- Cheese can be swapped with mozzarella, feta, or Swiss for variety.
- These crepes taste best fresh from the oven but can be reheated.
Chef’s Secrets for Perfect Crepes
The secret to beautifully thin, golden crepes lies in the batter consistency and the heat of your pan.
A batter that is slightly runny will spread evenly, giving you light and delicate crepes instead of thick, pancake-like ones.
Resting the batter, even for just 15 minutes, allows the flour to hydrate fully and prevents tearing during cooking.
When cooking, always swirl the pan immediately after pouring the batter to ensure an even layer.
A small non-stick skillet and a flexible spatula make flipping much easier, while lightly greasing the pan with butter ensures the crepes release smoothly without sticking.
Serving Suggestions and Pairing Ideas
These spinach crepes are incredibly versatile and work for breakfast, brunch, lunch, or even a light dinner.
Serve them with a crisp, refreshing salad such as an apple and endive salad or a simple mixed green salad with vinaigrette to balance the richness of the cheese filling.
For a brunch spread, pair them with roasted vegetables, fresh fruit, or a bowl of soup.
If serving for dinner, add a side of roasted potatoes or a grain-based salad for a more filling plate.
For an elegant twist, drizzle the crepes with a touch of béchamel sauce or a light tomato sauce before baking.
Storage Tips for Freshness
Crepes can be made in advance and stored for later use, making them an excellent meal-prep option.
Once cooked, allow the crepes to cool completely, then stack them with a sheet of parchment paper between each one to prevent sticking.
Wrap tightly in plastic wrap or place in an airtight container, and store in the refrigerator for up to 3 days.
The filling mixture can also be prepared a day ahead and refrigerated until ready to use.
If you’d like to freeze, store plain crepes (without filling) in a freezer bag for up to 2 months.
When reheating, warm them in a skillet or oven until soft and pliable before filling.
Frequently Asked Questions
1. Can I make the batter ahead of time?
Yes, crepe batter can be made a day in advance and stored in the refrigerator.
Be sure to whisk it well before cooking, as some separation may occur.
2. What other cheeses work in the filling?
Cheddar is delicious, but you can also use mozzarella for a milder flavor, Swiss for nuttiness, or feta for a salty, tangy twist.
Mixing cheeses works beautifully too.
3. Can I make these crepes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.
Just make sure it is a 1:1 baking mix to maintain the right consistency.
4. How do I prevent my crepes from tearing?
Tears usually happen when the batter is too thick or the pan is not greased enough.
Make sure the batter is thin and smooth, and swirl quickly when pouring into the hot skillet. Resting the batter also helps strengthen the crepes.
5. Are these crepes suitable for meal prep?
Yes, they’re excellent for meal prep. You can prepare and refrigerate both the crepes and filling separately, then assemble and bake when needed.
This way, they’re fresh and ready in just minutes.
