• Preparation Time 30 minutes
  • Cooking Time 20 minutes + 30 minutes resting
  • Makes 8 to 10 crepes
  • Freezing Excellent (Just The Crepes)


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 8 nuggets frozen spinach
  • 1 ½ cups Robin Hood® Nutri Flour Blend™ Tastes like White
  • ¼ tsp salt
  • 1 ½ cups Carnation® Regular, 2% or Fat Free Evaporated Milk
  • ½ cup water
  • 4 eggs
  • 2 tbsp butter, melted
  • 1-1 ½ cups shredded Swiss, cheddar or your favourite cheese
  • Crepes
  • Filling

Serving Size: 8 to 10 crepes


Serving Size: 8 to 10 crepes

  • Crepes: Cook spinach according to package directions. Rinse with cold water and dry well. Chop and reserve.
  • Combine flour blend, salt, milk, water and eggs in a food processor, blender or bowl. Mix until you have a smooth thin batter. Cover and let rest 30 minutes. Add reserved spinach. Puree until blended.
  • Heat a 10” (25cm) non-stick skillet or crepe pan over medium heat. Brush pan lightly with butter. Add ½ cup (125mL) batter to pan. Swirl batter to cover pan. Cook until bottom browns, 2 to 3 minutes, and turn crepe over to cook other side. Flip out onto clean tea towel. Repeat until all batter is used. You should have 8 to 10 crepes. Crepes can be frozen at this point.
  • Filling: Place crepe on clean flat surface. Fold in half, sprinkle about 2 to 3 tbsp (30 to 45mL) cheese over crepe. Fold in half again. Continue with all crepes being used.
  • Melt 1 tbsp (15mL) butter in a large skillet over medium heat. Add crepes.
  • Cook 2 to 3 minutes per side or until browned and cheese has melted. Serve immediately.


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