Mediterranean Spinach Crepes

Ingredients

For the Crepes:

1 cup fresh spinach leaves (blanched and squeezed dry)

1 cup milk

2 eggs

¾ cup all-purpose flour (or whole wheat flour)

1 tbsp olive oil

Salt to taste

Butter or oil for cooking

For the Filling:

1 cup cooked spinach (chopped)

½ cup ricotta cheese or cream cheese

½ cup shredded mozzarella or feta cheese

1 garlic clove, minced

1 tbsp olive oil

Salt and pepper to taste

Pinch of nutmeg (optional)

For the Topping or Salad Option:

Lettuce leaves

Sliced cucumber

Shredded carrots

Grilled chicken or tuna (optional)

Greek yogurt dressing or tzatziki

🥣 Creamy Hummus with Olive Oil & Paprika

Instructions

Make the Crepe Batter:
In a blender, combine spinach, milk, eggs, olive oil, salt, and flour. Blend until smooth and bright green. Let the batter rest for 10–15 minutes.

Cook the Crepes:
Heat a non-stick pan over medium heat and lightly grease with butter or oil. Pour a small amount of batter, swirl to coat the pan evenly, and cook for about 1–2 minutes per side. Stack the crepes on a plate and keep warm.

Prepare the Filling:
In a pan, heat olive oil and sauté garlic until fragrant. Add chopped spinach, cook for 2 minutes, then stir in ricotta and mozzarella. Season with salt, pepper, and a pinch of nutmeg. Cook until creamy.

Assemble:
Spoon the filling onto a crepe and roll it up. For a lighter option, use the crepes as wraps with lettuce, cucumber, carrots, and a drizzle of yogurt dressing.

Serve:
Serve warm if filled with cheese and spinach, or chilled if using the salad wrap version.

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