Cheesy Spinach Crepes

Side Dishes.
A classic dish for a special luncheon. 

Cheesy Spinach Crepes


Quantity Ingredients
3 eggs
1 cup milk
1 tbsp melted butter
3/4 cup all-purpose flour
1/4 tsp salt
2 cups shredded Havarti, Swiss or Mozzarella cheese, divided
2 cups cottage or ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
1 pkg (10 oz/300 g) frozen chopped spinach, thawed and squeezed dry
1/4 tsp salt
1/8 tsp pepper
1-1/2 cups tomato sauce



  1. In a blender or food processor, add the eggs, milk, melted butter, flour and salt. Blend for 5 seconds. Scrape down sides and blend batter for 20 seconds longer. Cover and let stand at least 30 minutes.

  2. Heat an 8-inch nonstick skillet over medium heat. Brush with melted butter. Stir batter.

  3. Pour about 3 tbsp batter into pan and quickly tip pan to coat bottom. Cook until bottom is slightly browned, about 45 seconds. Turn crepe with a spatula and cook about 20 seconds longer.

  4. Transfer to a plate. Repeat with remaining batter, brushing pan with a little melted butter before cooking each crepe.

Makes 10 to 12 crepes. Select 8 crepes.


  1. Reserve 1/2 cup Havarti cheese. In a large bowl, combine remaining shredded cheese, cottage cheese, Parmesan cheese, egg, spinach, salt and pepper.

  2. Place 1/2 cup cheese filling on each crepe and roll up. Place seam-side down in a greased 13- x 9-inch (34 x 22 cm) baking dish. Pour tomato sauce on top. Sprinkle with reservd Havarti cheese.

  3. Bake in a 375F (190C) oven, 20 to 25 minutes or until heated through.

Nutrition Information: Per serving (2 crepes): 610 cals, 29.3g fat, 49.3g protein, 37.4g carbohydrate.  

Source: Canadian Egg Marketing Agency: