Thin, supple, and vividly green spinach crepes with a soft cream cheese filling are a refined idea for a wholesome snack, brunch, or light lunch. Spinach lends the batter its color and freshness, while the silky filling with cream cheese, dill, and garlic gives the dish a clean, aromatic finish.
Ingredients for the batter
- Fresh spinach — 100g (3.5 oz)
- Milk — 300ml (1 1/4 cups)
- Water — 100ml (7 tbsp)
- Eggs — 2
- All-purpose flour — 150g (1 1/4 cups)
- Vegetable oil — 2 tbsp
- Salt — 1/2 tsp
Ingredients for the filling
- Cream cheese — 200g (7 oz)
- Sour cream (or Greek yogurt) — 2 tbsp
- Garlic — 1 clove
- Fresh dill — 10g (1/4 cup)
- Lemon juice — 1 tbsp
- Salt — 1/4 tsp, black pepper — 1/4 tsp
- Grated hard cheese (optional) — 50g (1.8 oz)
- Vegetable oil for frying — 1 tbsp
Step-by-step recipe
- Rinse and pat dry the spinach. Blend the spinach with the milk until smooth and bright green.
- Add the eggs, water, salt, and 2 tbsp of oil. Mix until combined.
- Gradually add the sifted flour and whisk until the batter is smooth and lump-free. Let it rest for 10 minutes.
- Heat a 20–22 cm (8–9 in) skillet and lightly grease it with oil.
- Pour in about 1/3 ladle of batter, then swirl to form a thin layer. Cook for 40–60 seconds, until the surface looks matte, then flip and cook for another 20–30 seconds until lightly golden. Stack the crepes as you go.
- For the filling, mix the cream cheese with the sour cream, then add finely chopped dill, garlic pressed through a garlic press, lemon juice, salt, and pepper. If you like, fold in the grated hard cheese.
- Spread a thin layer of filling over a warm crepe and roll it up or fold it into an envelope.
- If desired, toast the rolled crepes in a dry skillet for about 30 seconds per side for a light crisp edge.
- Serve immediately, or chill — they’re lovely served cold as well.
Nutritional value
| Indicator | Per serving |
|---|---|
| Calories | 230 kcal |
| Protein | 9 g |
| Fat | 12 g |
| Carbohydrates | 22 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 420 mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- If the batter seems too thick, add 1–2 tbsp of water; if it’s too thin, add 1–2 tbsp of flour.
- For a lactose-free version, use plant-based milk and lactose-free cheese.
- Instead of cream cheese, a 1:1 mix of ricotta and yogurt works beautifully.
- Add sliced scallions, parsley, or capers to the filling for a brighter flavor.
- These crepes freeze well stacked with parchment between each one; thaw in the refrigerator and reheat in a skillet.
What to serve with it
- Light cucumber and radish salad with lemon dressing
- Herbed yogurt sauce or a sour cream dip with garlic
- Slices of avocado and sweet cherry tomatoes
Frequently asked questions
- Can I use frozen spinach?
- Yes. Thaw it, squeeze out the moisture well, and blend it with the milk. Keep the quantity the same.
- What can I use instead of all-purpose flour?
- Rice flour or corn flour in a 1:1 mix works well; add 1 more egg for elasticity.
- How do I make the crepes as thin as possible?
- Adjust the batter to the consistency of drinking cream and spread it quickly over a very hot skillet.
- Can I make them without eggs?
- Yes. Replace the eggs with 2 tbsp aquafaba or 1 tbsp ground flaxseed soaked in 3 tbsp water, and add a pinch of baking powder.