Low-Carb Cheesy Spinach Crepes
Light, savory, and packed with nutrients, these spinach crepes combine tender pancakes with a creamy spinach and cheese filling. Perfect for a quick weeknight dinner, brunch, or meal prep, they’re satisfying yet wholesome—ideal for anyone looking for a flavorful vegetarian option.
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.
