Spinach and Cheese Crepes | Recipes

Spinach and Cheese Crepes

(12) Ratings:
Prep Time:
Cooking Time:
Makes:8 to 10 crepes
Freezing:Excellent (just the crepes)

These crepes are scrumptiously good. They have spinach mixed right into the batter, along with a delicious melted Swiss cheese filling.



8 nuggets frozen spinach
1 ½ cups 375 mL Robin Hood® Nutri Flour Blend™ Tastes like White
¼ tsp 1 mL salt
1 ½ cups 375 mL Carnation® Regular, 2% or Fat Free Evaporated Milk
½ cup 125 mL water
4 eggs


2 tbsp 30 mL butter, melted
1-1 ½ cups 375 mL shredded Swiss, cheddar or your favourite cheese


  1. Crepes: Cook spinach according to package directions. Rinse with cold water and dry well. Chop and reserve.
  2. 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.
  3. 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.
  4. 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.
  5. Melt 1 tbsp (15mL) butter in a large skillet over medium heat. Add crepes.
  6. Cook 2 to 3 minutes per side or until browned and cheese has melted. Serve immediately.


  • To freeze crepes layer them between waxed paper for easy removal, wrap well with plastic wrap and keep in freezer bag. Just remove as many as needed. Let defrost on counter, about 15 minutes, and follow directions for filling.

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