Spinach & Cheddar Crêpes

While growing up, my French grandma would make crêpes for us, all the time. During winter when fresh berries were hard to come by, she’ d serve them with warm apple compote. She taught us that the secret to a beautiful, soft crêpe with crispy, golden edges is to make sure that the skillet has had enough time to heat up before pouring the batter.

I love adding chopped, baby spinach to her original recipe to create a delicious, vitamin-rich meal that most picky eaters enjoy. They can be served for breakfast, lunch or dinner, plus they’re quick to whip up and taste fantastic, too!

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Makes 8-10 large crêpes

Here’s what you’ll need:

2 cups unbleached, all-purpose or whole wheat flour

6 eggs

2 ¼ cups of milk (any kind)

¼ teaspoon salt

2 tablespoons melted butter

1 ½ cups finely chopped baby spinach

2 cups grated cheddar

Butter for skillet

Warmed maple syrup

In a large bowl, whisk flour, eggs, milk and salt until smooth. Pour in melted butter and mix well. Add spinach and stir to combine.   

Pour desired quantity of maple syrup in a small sauce pan and place over lowest heat until warm.

Heat a non-stick skillet over medium heat. Lightly brush the skillet with butter.

Add about ¼ cup of batter (depending on size of skillet) to the hot skillet. Tilt skillet to cover the bottom evenly with batter – if the batter is too thick to spread easily, simply use a spatula to even it out over the bottom of the skillet. When the batter is no longer wet, flip crêpe with a spatula and cook the other side for about 1 minute.

Transfer to a plate, sprinkle with cheddar and fold in half. Serve immediately or cover and keep warm in preheated oven (275°F). Drizzle with warm maple syrup and fruit on the side.

Recipe Tips:

You can use the same recipe for regular crêpes with sweet toppings by adding 2 teaspoons of vanilla to the batter and omitting the spinach and cheese. I often use 1 cup of unbleached, all-purpose flour and 1 cup of whole wheat flour and they turn out great!