Spinach Crepes with Sauteed Vegetables
Spinach crepes with sauteed vegetables are a delicious starter or entrée, perfect not only for St. Patrick’s Day or Mardi Gras. This light meal is packed with flavors!
In this post, I am sharing with you my recipe for spinach crepes and sauteed vegetables – a dish that has become a staple in my kitchen.
This tasty vegetable entrée has become a staple in my kitchen, and I often cook it when we plan a light dinner.
I like making savory crepes and often experiment with flavor combinations.
Pan-roasted vegetables that you can find in this recipe are one of my favorite fillings, alongside roasted chickpeas. Both options can also be enjoyed with sweet potato flatbread.
Make-ahead tips
The crepe batter can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator and stir well before using.
Cook the crepes in advance and tightly wrap in an aluminum foil. Let cool down, then transfer to the fridge. Keep for up to 2 days. Reheat gently in a skillet or microwave.
Sautee the veggies ahead of time and store in a sealed container in the fridge. Reheat quickly on the stovetop with a splash of water or in the microwave when ready to serve.
Store any leftovers in separate airtight containers for up to 2 days.
Extra tips
When you serve spinach crepes with sauteed vegetables, you literally don’t need to add any other condiments. The filling/topping is so flavorful that all you need is cheese – preferably one that melts easily.
But, if you are looking for an extra special sauce, try serving them with garlic aioli or blue cheese salad dressing.
Ingredient substitutions
- Dried oregano – This herb can be substituted with thyme or marjoram. I sometimes use homemade Italian seasoning or Herbs de Provence.
- Fresh ginger – A possible and cheaper substitution would be garlic. About a teaspoon minced.
- Vegetables – You can use more if you like. I would not use less than it is stated in the recipe.
- Mozzarella – This is my preferred type of shredded cheese. If you like a different type, go ahead and use it.
Frequently asked questions
When reheating on a stove, you can add a splash of water or a light brush of olive oil to help maintain moisture. Or, microwave them with a damp paper towel.
Cover them with another plate or wrap them in aluminum foil.
No, you cannot. It is a very heavy pan which makes it impossible to lift and tilt. You need a light-weight non-stick pan so you can lift it and tilt to spread the batter as thinly as possible.
More spinach recipes for you to try
- Spinach Spaetzle – This German inspired dish is a favorite in our house.
- Spinach Potato Casserole – For all casserole lovers!
- Quiche
I hope you enjoy this recipe as much as we do. If you are not sure about making them yourself, then perhaps try ordering savory crepes if you ever get a chance somewhere.
My first experience was on a short visit in Tallinn, Estonia. The crepes were served with chicken in a creamy sauce. It was an inspiration for me to try something new back home in my kitchen.
Spinach Crepes with Sauteed Vegetables
Ingredients
Spinach crepes:
- 4 cups baby spinach leaves (100 grams)
- 1 cup milk (240 milliliters)
- 1 cup all-purpose flour (130 grams), see note 1
- 1 tablespoon dried oregano (see note 2)
- 1 teaspoon salt
- 1 ginger (fresh, thumb-size, grated), see note 3
- 1 egg (large)
- oil or butter for cooking
Sauteed vegetables:
- 3 tablespoons butter (45 grams), see note 4
- 1 onion (medium, thinly sliced)
- 2 cups button mushrooms (chopped), 120 grams, see note 5
- 1 yellow bell pepper (thinly sliced)
- ½ teaspoon salt
- ⅛ teaspoon black pepper or to taste
- 2 cloves garlic (minced)
- 2 cups cherry tomatoes (halved), 280 grams
- ½ cup parsley (fresh, chopped), 30 grams
- 1 cup mozzarella cheese (shredded), 115 grams
Instructions
Spinach crepes:
- In a blender, combine spinach and milk, and process until smooth. Add flour, dried oregano, salt, grated ginger and egg. Pulse until well combined.
- Place a small or medium non-stick skillet/frying pan over medium heat. Grease it with a tiny amount of butter/oil. When hot, pour ¼ cup of the spinach batter in, spreading it around quickly by tilting the skillet in the air so the batter spreads as far as possible. Cook for 1 to 2 minutes or until the bottom is set before turning it over with a spatula.
- Cook for a further ½ minute to a minute. Transfer a cooked crepes onto a plate. To keep them warm, cover them with another plate.
Sauteed vegetables:
- In a 10-inch/26-centimeters (or larger) skillet/frying pan, melt butter. Add sliced onion, mushrooms and thinly sliced bell pepper. Saute for 10 minutes, stirring occasionally.
- Next, add garlic and stir until it releases its aroma, about 1 minute. Add cherry tomatoes and chopped parsley. Stir and saute for 3 more minutes before turning off the heat.
- Serve each crepe warm, topped or filled with sauteed vegetables and a shredded cheese.
Notes
- All-purpose flour (US) = plain flour (UK).
- Dried oregano can be substituted with Herbs de Provence or Italian seasoning.
- You should get at least 1 teaspoon of grated ginger.
- You can use either salted or unsalted butter. When using salted butter, use slightly less salt to season the vegetables.
- Count with about 3-4 medium mushrooms. White or brown button mushrooms or cremini mushrooms work great here.
- Overcooking crepes can make them rubbery.
- To thin the batter (if needed), add more milk.
- Some prep can be done while you are sauteing the veggies, so you can save time there! You can also saute the veggies in advance and reheat them later.
Savoury crepes are wonderful but I’ve never come across green ones before. The spinach turns them into a visual delight – beautiful.
:) Thank you Lucy!
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.
The ginger works really well here but garlic will do the trick as well! :)
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.
I am glad you like them! Hope you’ll give them a go! :)
These are so gorgeous! I love the addition of ginger! Pinned! And making these very soon!
Thank you so much Beth! Let me know what you think!
Crepes are something that I’ve always loved to make. I especially love your recipe because it so very healthy.
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
Thanks, Veena! Yes, they would be perfect for St. Patrick’s day!
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.
This looks super yummy! Definitely going to have to try.
Hope you do try them. I love them! :)
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!
Happy to hear you like this recipe!:) Thanks for stopping by!
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!