Baked Crepes with Spinach and Egg Filling Recipe
Follow this recipe to prepare delicious baked crepes filled with a savory mix of spinach and eggs, perfect for brunch or a light dinner.
Equipment
- 1 Non-stick pan For cooking the crepes
- 1 Oven For baking the crepes
- 1 Whisk For mixing the batter
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk Whole milk for a richer flavor
- 2 units Eggs Large eggs
- 2 tbsp Melted butter
- to taste Salt
- 2 cups Fresh spinach Chopped
- 4 units Eggs Beaten
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella
- 1 tbsp Olive oil For sautéing
- to taste Salt and pepper
Instructions
- In a bowl, whisk together flour, milk, eggs, melted butter, and a pinch of salt until smooth.
- Heat a non-stick pan over medium heat and pour a small ladleful of batter, swirling to cover the pan surface.
- Cook until edges lift from the pan, then flip and cook the other side for 30 seconds. Repeat with remaining batter.
- Preheat oven to 375°F (190°C).
- In a pan, heat olive oil and sauté spinach until wilted. Remove from heat.
- In a bowl, mix sautéed spinach, beaten eggs, ricotta, mozzarella, salt, and pepper.
- Place a crepe on a baking dish, fill with the spinach mixture, fold, and repeat for all crepes.
- Bake for 15-20 minutes until the filling is set and the tops are golden.
Notes
For a lighter version, use low-fat ricotta and milk.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 16gSaturated Fat: 8gCholesterol: 125mgSodium: 400mgPotassium: 240mgFiber: 2gSugar: 2gVitamin A: 75000IUVitamin C: 6.6mgCalcium: 1800mgIron: 0.3mg
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