These savoury spinach crepes are light and fluffy, stuffed with Italian ham and sweet provolone cheese with an added bonus-a secret ingredient for those picky eaters; fresh organic spinach leaves!
Spinach is a super food loaded with tons of nutrients in a low calorie package. Dark leafy greens like spinach are important for skin and hair, bone health, and provide protein, iron, vitamins and minerals. With it’s mild flavour the delicate spinach literally goes undetected in this recipe!
I was somewhat skeptical as to whether or not my kids would eat these (since they are green!) but quickly realized that as long as they don’t see bits or flecks of ‘green stuff’ then any recipe is a go! For parents with picky eaters, this is an ideal recipe to make because it’s fun for kids to eat and super healthy.
These crepes are somewhat on the thicker side but you can always reduce the amount of liquid you add to the frying pan if you prefer super thin crepes.
Don’t be alarmed if the first one or two crepes don’t turn out-you’ll quickly get the hang of it and will be making professional looking crepes in no time!
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Savoury Spinach Crepes
: 5 min
: 25-30 min
These savoury spinach crepes are light and fluffy, stuffed with Italian ham and sweet provolone cheese with an added bonus-a secret ingredient for those picky eaters; fresh organic spinach leaves! Spinach is a super food loaded with tons of nutrients in a low calorie package. Dark leafy greens like spinach are important for skin and …
3 cups organic spinach leaves, rinsed and patted dry
1 tbs. extra virgin olive oil
1/4 cup grated Parmesan cheese
1/4 tsp. nutmeg (optional)
1/4 tsp. black pepper (optional)
Blend the eggs and spinach in a blender until combined and the spinach is completely pureed. Add the flour and remaining ingredients and blend again until smooth.
Grease a small frying pan or crepe pan lightly with butter or cooking spray. Pour about 1/4-1/3 cup of the batter into the pan and distribute it evenly in the pan by moving it around until it covers the entire surface of the pan.
Cook for 2-3 minutes or until lightly browned then flip over and cook the other side. Grease the pan again as needed. Cook each crepe and set them aside on a plate.
Take one crepe at a time, placing it back in the greased frying pan then add a layer of cheese and ham in the middle. Fold each side inward (one side over the other) until sealed. Cook on both sides for 2-3 minutes until lightly browned and the cheese has melted.