This spinach recipe is so good, I could eat it every single day! Seriously, it’s that delicious!

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a lower-fat option with similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive while maintaining similar melting qualities.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino can be more affordable and offers a similar flavor.

Beat 3 large eggs thoroughly with 1 tsp sugar and salt.

Add 1 cup (250 ml) milk, 1 cup all-purpose flour, 30 grams (1 oz) melted butter, and ½ cup warm water to the egg mixture and mix until smooth.

Grease the skillet with vegetable oil only before the first batch.

Pour the crêpe batter into the skillet and cook until golden brown on both sides.

Finely chop 1 onion and cook until soft in the skillet.

Add 2 cloves of minced garlic and cook for 1 minute.

Add 9–10 oz (250–300 g) chopped fresh spinach and cook for 5 minutes until wilted.

In a bowl, mix the cooked spinach with 8 oz (250 g) cream cheese and salt.

Spoon the spinach filling over the crêpes and carefully roll them up.

Melt 3 tbsp butter in a saucepan over low heat.

Add 2 tbsp flour to the melted butter and fry for 1 minute.

Slowly pour in 2 cups milk in a thin stream while whisking continuously.

Add salt and nutmeg, and cook for 2-3 minutes until thickened.

Spoon a little sauce over the crêpes and sprinkle with 60 grams (2 oz) mozzarella cheese.

Bake the crêpes at 180°C/350°F until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens