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.
Shamrock Spinach Crepes
Ingredients
For the Filling
- ½ onion, minced
- 1 c fresh spinach, chopped
- ½ c ricotta cheese
- ¼ teaspoon salt
For the Crepes
- 1 c fresh spinach, packed
- ½ c whole wheat flour
- 2 eggs
- ¼ teaspoon salt
- ½ c milk
- ¼ c + 2 Tbsp water
- 1 tablespoon 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 tablespoon 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 tablespoon of filling over a quarter of each crepe, and fold to wrap the filling.
Nutrition
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 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.
I love that all this beautiful colour comes from fresh ingredients not food colouring.
LOVE the color! And the filling looks so easy - will definitely have to give this one a try! YUM
shamrock green it may be but it looks wonderfully healthy too
Brilliant colors, indeed. And an oh,so clever presentation of deliciousness, Sarah =)
Thanks!
I LOVE this! The addition of spinach in the crepe batter is so much healthier then food coloring!
It's amazing what you can do to dye food using other foods or herbs!
That color is so vibrant! These sound delicious. Pinned! 🙂
Love the colour on these! So vibrant and healthy looking.
The color of your crepes is CRAZY COOL! I love the filling you chose, too 🙂
It's been a delicious #SundaySupper
I LOVE how creative you are!! The recipe looks delicious, but it is the four leaf clover that is the BOMB!! 😉
How beautiful your crepes are, Sarah! I love that bright color and all the flavors you've got going. And best of all, folded like that, you've got a four leaf clover on each plate!
We started the celebration last night with corned beef sandwiches. I love your crepes, what a great idea and with ricotta cheese … yes please. Nice cooking with you for Sunday Supper.
Gotta have corned beef for St. Patrick's Day! Enjoy the celebration!
Your crepes are just beautiful! I love the green color, heck I love everything about it!
The perfect recipe for "Eat your greens" day. I would love this!
Perfect for St. Paddy's Day!!! And the filling sounds divine!
Amazing looking recipe! I love how green it looks. And I love your shamrock presentation too! 🙂