These spinach crepes were inspired by the savoury pancakes you sometimes get in brunch cafes in London. It is a variation of the typical french crepe and made into a savoury dish from the crepe to the filling. You can really have fun with this dish and make changes to the filling to match whatever you fancy the day you are making them!
Seasonality Information
Spinach is at its best March to June, but it is available all year around in most countries. The same happens with avocados. They are grown in different countries and parts of the world which allows for different harvest periods. This has made avocados available all year around now but in general avocados are a food for spring and summer. The ideal time for this recipe is during spring and summer as it has a warm weather vibe.
Ingredient Swap Options
As I mentioned earlier, this recipe can be very versatile. You can change the spinach for kale but I much prefer it with spinach and basil than with kale. You can also change the filling and add chicken, pepper or fresh tomatoes. The other option is to completely remove this filling and add whatever you have in your fridge!
Dietary Variations
This recipe is made with flour, but you could swap the flour and use gluten free flour instead. It is a vegetarian dish that can be dairy free depending on the milk you use.
Nutrition Information
These spinach crepes with creamy filling are a source of protein and are low in saturated fats!
Spinach Crepes with Creamy Sundried Tomato Filling
Description
These spinach crepes were inspired by the savoury pancakes you sometimes get in brunch cafes in London. It is a variation to the typical french crepe and made into a savoury dish from the crepe to the filling. You can really have fun with this dish and make changes to the filling to match whatever you fancy the day you are making them!
Ingredients
Ingredients for the Spinach Crêpes
For the filling
Instructions
-
1. Measure and weight all ingredients. (Mise en scene)
-
2. Add the spinach and basil in a blender and blend. If you don't have a blender and have a food processor use the food processor. The difference will be that with the blender it will be smoother. The consistency of the mixture on the photo is from using a food processor.
-
3. Then add the flour, salt, milk of choice, and eggs; and blend together.
-
4. Let the mixture rest for 15 minutes.
-
5. In the meantime start preparing the crêpe filling. In a bowl smash the avocado using a fork.
-
6. Add the cottage cheese, chopped sundried tomatoes and chopped spinach, and mix well.
-
7. Heat a non stick pan to medium-high, (if you are not using a non-stick pan then add 1 tsp of olive oil). Using a measuring cup, scoop 1/3 cup of mixture in the pan. Cook one side first and then turn the crêpes around using a spatula. It should take just under 1 minute per side to cook (this will depend on thickness).
-
8. Add some of the filling into your crêpes, and it's ready to eat, enjoy!
