Spinach crepes with pan-roasted vegetables. Ginger & spinach crepes are topped with mushrooms, tomatoes, pepper & onion. Great dish for brunch, lunch or light dinner!
I love crepes! Sweet crepes with various fillings or toppings are just delicious! Like these dark chocolate crepes or apple and cocoa batter crepes. You can top or fill them with anything: whipped cream, chocolate, salted caramel, ricotta cheese, berries and you get a great dessert! Roll them or fold them. No matter how you serve them they will be always a hit!
Now what about savory crepes? Have you ever tried them? They are delicious. The first ones I made were filled with ratatouille mix and loads of cheese. Then I made savory crepes with chia seeds.
We loved them. Today I am sharing with you this spinach crepe recipe with savory crepe filling.
I tell you, they tasted divine! Imagine spinach crepe batter seasoned with oregano and ginger. Now it gets better: these delicious savory crepes are topped with tasty vegetable mix.
This savory crepe recipe works well and other thing I like about it is the vibrant color. Tell me, who wouldn’t love green spinach crepes? Well, we do and I hope you will too. They are perfect for brunch, lunch or dinner but you can eat them for breakfast too.
When it comes to their taste I have to say I expected a stronger spinach flavor. However, the spinach taste is really mild so those of you, who are a bit apprehensive about making them, don’t be! Give them a try!
How to make spinach crepes:
I used fresh spinach to make the batter. The spinach leaves were blended with milk until smooth. This spinach puree is then mixed with the rest of the ingredients: the egg, more milk, salt, flour and ginger. Ginger is an important ingredient as it adds an extra flavor to the batter and works really well with spinach.
Fry the crepes the usual way. About 1 ½ – 2 minutes per each side. I use a ¼ cup to pour in the batter and then I try to spread it evenly around by turning the pan and letting the batter spread around evenly. If you feel like the batter is too thick, add some more milk.
Tip: To keep the crepes warm, cover them with another plate. The steam will keep them warm for a good while.
Pan-roasted vegetables:
You can eat these spinach crepes with anything, really. I opted for a mix of mushrooms, tomatoes, peppers, onion and parsley. You can throw everything in a pan right at the beginning but I like to add the tomatoes right before so they have some crunch to them. If you don’t mind what texture they have, you can add them in the beginning with the rest of veggies. As for parsley, this is best to add after you turn off the heat. It will not lose its nutrients this way.
Fill (or top) each pancake with this mix and sprinkle over some cheese. This is completely optional so you can omit this step.
Savory vegetarian crepe recipe!
If you are looking for a vegetarian crepe recipe look no more! This is it! However, it does not mean that the rest of you can’t enjoy them. I am no vegetarian and I love them. Sometimes it’s good to have a break from meaty dishes, isn’t it?
This is a very easy homemade crepe recipe that anyone can do. If you feel like you would like to use a different filling/topping, feel free to do so.
Ingredient Substitutions/Alternatives:
- Himalayan Salt – you can use any salt you have on hand. Bear in mind that sea salt and table salt are saltier than Himalayan salt. This means that you might need to use less salt than stated in this recipe.
- Fresh Ginger – if you don’t like it, you could use fresh minced garlic (about 2–3 cloves).
- Sunflower Oil – olive oil is also ok to use.
- Pan-Roasted Vegetables – use any veggies you like or other filling.
- Dried Oregano – dried marjoram or thyme will work here as well.
Spinach Crepes with Pan-Roasted Vegetables
Ingredients
Spinach Crepes:
- 1 cup Plain Flour (140g)
- 4 cups Fresh Spinach (80g)
- 1 teaspoon Pink Himalayan Salt
- 1 Large Egg
- 1 Thumb-size Piece of Fresh Ginger , grated
- 1 cup Milk (250ml)
- 1 tablespoon Dried Oregano
- 1 cup Grated Cheese of your Choice
- Sunflower Oil for frying
Pan-Roasted Vegetables:
- 2 cups Chopped Mushrooms (120g)
- 1 Yellow Bell Pepper
- 1 Medium Onion
- 2 cups Cherry Tomatoes (280g)
- 2 cups Chopped Flat Leaf Parsley (100g)
- 1 cup Grated Cheese of your choice
- 3 Garlic Cloves
- 3 tablespoons Butter (45g)
- ½ teaspoon Pink Himalayan Salt
Instructions
- In a food processor/blender process spinach & milk until smooth. Pour this in a mixing bowl. Add flour, salt, egg and grated ginger. Whisk until well combined.
- Heat up your frying pan. Add a tiny amount of oil and pour the batter in – use a ¼ measuring cup. Spread around evenly by lifting the pan and turning it allowing the batter spread.
- Once set, turn it over and cook for a further 1/2 minute to a minute (or until cooked).
Pan-roasted vegetables:
- In a frying pan, melt butter. Add sliced onion, mushrooms and pepper (cut into strips). Roast for 10 minutes before adding cherry tomatoes & garlic. Roast for a further 2-3 minutes. Turn off the heat and stir in parsley.
- Top or fill pancakes with vegetable mixture and sprinkle with grated cheese.
- Best served while still warm!
Lucy @ Supergoldenbakes says
Savoury crepes are wonderful but I’ve never come across green ones before. The spinach turns them into a visual delight – beautiful.
Julia | Happy Foods Tube says
:) Thank you Lucy!
Michelle Frank | Flipped-Out Food says
I’ve never tried making crepes before: these savory crepes sound amazing, especially with that vibrant color! I also love the idea of your ratatouille and cheese crepes—how yummy! The addition of ginger here is surprising, but I bet that it’s delicious. These crepes would be perfect for a Meatless Monday dinner.
Julia | Happy Foods Tube says
The ginger works really well here but garlic will do the trick as well! :)
Shumaila says
I have only once made savory crepes, and loved them! I don’t make crepes too often and I am wondering why! These look so good, and love all the flavors in these crepes. Thank you for sharing the recipe.
Julia | Happy Foods Tube says
I am glad you like them! Hope you’ll give them a go! :)
Beth @ Binky's Culinary Carnival says
These are so gorgeous! I love the addition of ginger! Pinned! And making these very soon!
Julia | Happy Foods Tube says
Thank you so much Beth! Let me know what you think!
Platter Talk says
Crepes are something that I’ve always loved to make. I especially love your recipe because it so very healthy.
Veena Azmanov says
I love making savory crepes – especially when I have not bread or starch to serve – I love the idea of adding spinach and making them more nutritious. Love the pretty green. Would be a great treat for St Patrick’s Day
Julia | Happy Foods Tube says
Thanks, Veena! Yes, they would be perfect for St. Patrick’s day!
Mitanti Ghosh says
This looks quite interesting and tempting. For me however crepes generally mean something sweet (for desserts) and galletes with buckwheat are for the saltier versions (for main courses). But this looks perfect.
Lindsay @ The Live-In Kitchen says
This looks super yummy! Definitely going to have to try.
Julia | Happy Foods Tube says
Hope you do try them. I love them! :)
Misrii - Homemade Food says
I absolutely love this! So easy, quick and super scrumptious. Perfect for a morning on the go!
Thanks so much, this is my new favorite recipe!
Julia | Happy Foods Tube says
Happy to hear you like this recipe!:) Thanks for stopping by!
Judy says
Super tasty.
I am not super experienced at making crepes … I added additional milk but likely not enough as the crepes didn’t come out as thin as other crepes I have made. Will try again!