Delicate, paper-thin crepes cradle a warm filling of wilted spinach and salty feta for a creamy, savory bite. The filling is tender with bright lemon notes and a pleasant tang from the feta while the crepes remain soft and slightly lacy. A fragrant sun-dried tomato oil drizzle adds concentrated sweetness and a silky finish to each roll. Serve these warm for a relaxed weekend breakfast or a light brunch alongside fresh fruit or a simple green salad.
Ingredients
- All-purpose flour (1 cup / 125 g)
- Milk (1 1/4 cups / 300 ml)
- Large eggs (2)
- Melted butter (2 tbsp) plus extra for the skillet
- Salt (1/2 tsp)
- Olive oil (1 tbsp) for batter/skillet
- Fresh spinach, packed (6 cups / about 180 g)
- Garlic, minced (1 clove)
- Fresh lemon zest (1 tsp) and lemon juice (1 tbsp)
- Crumbled feta (3/4 cup / 100–120 g)
- Sun-dried tomatoes in oil (2 tbsp chopped, plus 2 tbsp reserved oil)
- Fresh chives or parsley, chopped (2 tbsp) for garnish
- Freshly ground black pepper (to taste)
Instructions
- Make the crepe batter: in a bowl whisk together flour, milk, eggs, melted butter and salt until smooth. Let the batter rest 10–15 minutes to relax the gluten and allow bubbles to settle.
- Heat a nonstick skillet over medium heat and brush lightly with butter or olive oil. Pour about 1/4 cup batter into the center and quickly tilt the pan to spread a thin, even layer. Cook until the edges lift and the underside is pale gold, about 1–1½ minutes, then flip and cook 20–30 seconds more. Transfer to a plate and keep warm; repeat with remaining batter.
- Prepare the filling: warm 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and cook 20–30 seconds until fragrant, then add spinach in batches, stirring until just wilted. Remove from heat, squeeze out any excess liquid, then stir in lemon zest, lemon juice and crumbled feta. Season with black pepper to taste.
- Make the sun-dried tomato oil: finely chop 2 tbsp sun-dried tomatoes and stir together with 2 tbsp of the oil from the jar. Warm briefly in a small pan or microwave for 10 seconds to loosen the oil, then set aside.
- Assemble the crepes: place 2–3 tbsp of the spinach and feta mixture down the center of each crepe. Fold or roll the crepe to enclose the filling and arrange on serving plates.
- Finish and serve: drizzle each crepe with the sun-dried tomato oil, scatter chopped chives or parsley over the top, and serve immediately while warm.
Tips or Variations
- For a creamier filling, stir 2 tbsp Greek yogurt or soft goat cheese into the spinach mixture before assembling.
- Add sautéed mushrooms or a few slices of smoked salmon for a heartier brunch option.