Looking for a versatile and nutritious dish to add to your recipe collection? These savoury French crepes made with spinach are just the thing! This crepe recipe uses only four simple ingredients and is a great way to sneak in more veggies with minimal effort. Perfect for dinner, brunch, or even meal prep, these healthy spinach crepes deliver on flavour and vibrant colour.
If you also like sweet crêpes, you can make my classic crêpes recipe and I also have a version with oat milk which is delicious too!
Jump to RecipeWhy You’ll Love It
- Easy to Make: With just a basic crepe batter, this recipe is beginner-friendly—even if it’s your first time making crepes.
- Wholesome 4 Ingredients: The spinach mixture adds nutrients, a fun green colour, and complements a variety of savoury fillings.
- Versatile: Enjoy them with a classic ham and cheese filling, hearty proteins, or even sautéed onions and garlic for a flavourful meal.
- Great for Meal Prep: Store in an airtight container to keep them fresh for up to 2–3 days.
Perfect Occasions for Spinach Crepes
Spinach crepes are more than just a delicious dish—they’re tied to traditions and occasions that make them extra special!
- La Chandeleur (Candlemas): In France, crêpes take center stage on February 2nd. They’re a symbol of prosperity, and flipping the crepes while holding a coin is said to bring good luck! These vibrant spinach crepes are a modern twist that honors the tradition.
- St. Patrick’s Day: The bright green hue of these crepes makes them a festive addition to St. Patrick’s Day celebrations.
- Grinch-Themed Holiday Meals: During the Christmas season, serve these crepes as a fun and unexpected nod to the Grinch’s favorite colour.
- Everyday Favourites: These crepes are also a great brunch idea or a convenient school lunch option.
🥬 Ingredients & Variations
Here’s all you’ll need to whip up these vibrant crepes:
- Spinach: Fresh or frozen spinach both work wonderfully here. Just be sure to squeeze out any excess water from frozen spinach to maintain the right consistency.
- Flour: Regular all-purpose flour keeps it simple.
- Eggs: Essential for binding the batter and creating that soft, flexible texture.
- Milk: While regular milk works perfectly, you can also substitute with almond milk or another non-dairy alternative to suit dietary needs.
Tips for Success:
- Using a blender or an immersion blender ensures a smooth, lump-free batter.
- Aim for a batter consistency similar to heavy cream—thin but not watery. Add more milk if necessary.
📖 Instructions
Follow these simple steps to make foolproof spinach crêpes every time:
First, prepare the ingredients: Start with fresh or frozen spinach. Thaw frozen spinach and pat it dry with paper towel.
Then, in a blender, crack the eggs, blend and add the flour and salt (picture 1). Pour the milk and blend until the mixture is the right consistency for crêpes (picture 2).
Lastly, add the washed spinach to the blender (picture 3) and blend until the spinach is totally broken down and smooth, you will get a beautiful vibrant green (picture 4).
Lastly, preheat a nonstick pan or special crepe pan over medium-high heat. Lightly coat the bottom of the pan with cooking spray or melted butter. Pour about ¼ cup of batter, or a full ladle, into the center of the pan, tilting it to form a thin, even layer. Cook for 1 to 2minutes or until the edges and lifting up (see picture below), flip, and cook the bottom side for an additional minute.
Time to enjoy!
Filling Ideas for Savoury Crepes
Take inspiration from French classics or go Mediterranean for a global twist:
- French Tradition: One popular option in France is crepes filled with a creamy béchamel sauce, thinly sliced ham, and melty cheese. Top with a sprinkle of parmesan cheese and bake for a comforting dish.
- Mediterranean Flair: Combine roasted grilled peppers, sautéed mushrooms, and a touch of garlic. Add a handful of fresh herbs for a bright and flavourful filling.
- Vegetarian Favorites: Fill your crepes with spinach and caramelized onions, paired with crumbly feta cheese for a simple, wholesome option.
- Classic Breakfast Idea: For brunch, add a cooked sunny side egg in the crepes, some shredded cheese, and a pinch of black pepper.
💭 Recipe FAQs
Place leftover crepes in a platte, cover them with plastic wrap, or an airtight container and refrigerate for up to 2–3 days.
To preserve their texture, warm the crepes in a large skillet over low heat or use a warm oven. Avoid microwaving, as it may make them soggy.
Here are a few simple crepe-folding techniques:
Triangle Fold (my favourite so the toppings don't fall!): Spread the filling evenly, fold the crepe in half, and then fold it in half again to form a triangle.
Square Pocket: Bring the edges of the crepe toward the center, creating a square shape to neatly hold the filling.
Roll Up: Add the filling along the crepe’s center, roll it tightly like a burrito, and enjoy!
Absolutely! If using frozen spinach, thaw and squeeze out any excess water with paper towel and follow the steps as it was fresh.
These savoury spinach crepes are more than just a recipe—they’re a celebration of flavour, creativity, and versatility. Whether you enjoy them as a main course, snack, or at a special event, they’re sure to bring joy to your table. Let me know how you enjoy your favorite fillings, or tag me when you create your own combinations!
More Delicious Crêpes and Pancakes
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📋 Savoury French Spinach Crêpes (only 4 ingredients)
Equipment
- Pan
Ingredients
- 4 eggs medium size
- 1 and half flour
- 1 teaspoon salt
- 400 ml milk
- 4 cups spinach leaves, washed
- 1 tablespoon vegetable oil or melted butter to grease the pan
Instructions
- In a blender, put the eggs. Blend to whisk them. Add the flour. Blend. Add the milk. Blend. It should be the consistency of egg nog.
- Wash the fresh spinach or if thawed out, remove the moister with paper towel.
- Add the spinach and the salt. Blend until the spinach leaves are mixed in the batter.
- On medium heat, heat up your pan, grease it with a brush dipped in a little bit of oil or melted butter.
- Pour ¼ a cup of batter, or a full ladle, in the crêpes pan, spread it by moving the pan so it is covering all the pan as a. thin layer. Cook it for a minute or 2 or until the edges start lifting and flip it. Cook it another minute.
- Grease and repeat until all the batter is finished.
- Fill your crêpes with what you love: ham, cheese, veggies, sunny side egg... the sky is the limit!
Notes
- Store 3-4 days in an air-tight container.
- To reheat: warm the crepes in a large skillet over low heat or use a warm oven. Avoid microwaving, as it may make them soggy.
- Fold in triangle, roll or in a square.
Anna says
YUM! I had both sweet and savoury crepes that were amaaaazing when we visited Montreal - don't know why I've never made them at home!
Mélanie says
Try it Anna, it is so simple, all ingredients in the blender and voila! Kids love it too!
ourfreshkitchenwp says
Delicious if you ask me. I sometimes have issues when I buy too much spinach, this seems like a great idea to use them before the go bad.
Mélanie says
Thanks Hector. It's in fact a great way to use your spinach before it goes bad.
Sarah | (Cooking for) Kiwi & Bean says
Yum, great idea! Always looking for ways to get my kid to eat her spinach :-)
Mélanie says
Thanks Sarah, I hope your little one will like it if you give it a try :-)
kitchengeek says
This sounds amazing and looks delicious. This is one for my weekend brunches with friends :) Got introduced to your blog on "We Graze Together”
Mélanie says
Thank you for stopping by "kitchengeek"!