Shamrock Spinach Crepes

Spinach right in the batter gives these spinach crepes a lovely shade of green as well as a nutrient boost.

Did you get your Irish fix this weekend? Or are you waiting for tomorrow to break out the real celebration?

It’s hard to decide what we like most about St. Patrick’s Day: the music, the food, the beer, or the fact the everyone just seems so darn happy.

If it was up to me, we’d celebrate the whole week before and after.

Our Green Spinach Crepes

Sure, crepes hail from a country a bit further Southeast of the Emerald Isle, but we’ve dressed them up for the occasion by adding spinach to the crepe batter.

Look at that brilliant color!

The filling is a simple one of ricotta cheese, sauteed onions, and more spinach.

We’re really packing in the green, but just think about all the nutrients you’re getting with all that spinach in the crepes and the filling.

This was the first time we have used whole wheat flour for crepe batter, and we were surprised at how filling the fiber from the wheat made them. Depending on your flour, you may have to add just a little more water after the batter sets to keep the batter at a thin consistency. It should be nearly as thin as whole milk.

Print Recipe Pin Recipe Save Recipe Saved!

No ratings yet

Shamrock Spinach Crepes

Spinach right in the batter gives these spinach crepes a lovely shade of green as well as a nutrient boost. Serve them for breakfast, lunch, or dinner!

Yield: 8-9 (6 inch) crepes

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Lunch

Cuisine: French

Servings: 2 people

Calories: 269kcal

Author: Sarah | Curious Cuisiniere

Ingredients

For the Filling

• ½ onion, minced
• 1 c fresh spinach, chopped
• ½ c ricotta cheese
• ¼ tsp salt

For the Crepes

• 1 c fresh spinach, packed
• ½ c whole wheat flour
• 2 eggs
• ¼ tsp salt
• ½ c milk
• ¼ c + 2 Tbsp water
• 1 Tbsp salted butter (to cook)

Instructions

For the Filling

• In a small, non-stick sauté pan sauté onion with a little oil or water over medium-high heat until soft, 3 min. Add chopped spinach and sauté 1-2 minutes, until spinach begins to wilt slightly.
• Remove pan from the heat and stir in ricotta cheese and salt. Set mixture aside.

For the Crepes

• Place all crepe ingredients, except the butter, in the bowl of a food processor. Process until a smooth, thin batter has formed. Let batter rest for 15 minutes before using.
• Preheat an 8” non-stick skillet over medium-high heat. Grease the skillet with a little butter, and pour roughly 3 Tbsp of batter into the skillet, swirling to coat the bottom. (There should be just barely enough batter to coat the entire bottom of the skillet.)
• Cook crepes 1 ½ - 2 minutes on the first side. Flip and let the second side rest for 5-10 seconds in the hot pan before removing the crepe from the pan and wrapping in a towel.
• Repeat with remaining batter, keeping the stack of finished crepes wrapped in a towel to let the steam keep them soft.

Putting It All Together

• Place roughly 1 Tbsp of filling over a quarter of each crepe, and fold to wrap the filling.

Nutrition

Calories: 269kcal | Carbohydrates: 33.4g | Protein: 17.8g | Fat: 7.4g | Saturated Fat: 3.1g | Cholesterol: 182mg | Sodium: 829mg | Fiber: 2.1g | Sugar: 6.4g

If you’re not too big on Irish food, this week’s Sunday Supper is for you. We have a fantastic collections of green recipes, so you can still share in the themed festivities, but have a little variation on your table.

Green Appetizers and Sides

• Espinacas con Crema (Creamed Spinach) from La Cocina de Leslie
• Fresh Herb Tabouleh from Jane’s Adventures in Dinner
• Moroccan Greens from Cooking On The Ranch
• Spinach Cashew Pakoras with Tangy Date Sauce from Sue’s Nutrition Buzz

Entreés That Will Leave You Green With Envy

• Spinach Fettuccine with Bacon Alfredo from Crazy Foodie Stunts
• Roasted Asparagus Eggs Benedict With Cajun Hollandaise from Having Fun Saving
• Indulgent Pesto Risotto from The Weekend Gourmet

Desserts and Beverages That Will Make Others Turn Green

• Green Tea Latte from Manu’s Menu

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/