ingredients

batter:

• ½ cup all-purpose flour
• ¾ cup milk
• 1 egg, room temperature
• 1 Tbsp butter, melted
• 2 tsp sugar
• ¼ tsp salt

spinach filling:

• 1 cup spinach leaves, packed
• ½ cup shredded cheese
• 2 Tbsp heavy cream
• 1 Tbsp unsalted butter
• Freshly ground pepper

directions

batter

Leave the egg out at room temperature before using it. Melt the butter so it cools slightly while preparing the other ingredients.

Add all ingredients to the blender in the following order: egg, milk, butter, sugar, salt, and flour. Blend until completely smooth and there are no lumps. Let the batter sit for at least 10 minutes. In the meantime, make the spinach filling.

spinach filling

In a nonstick pan, melt butter over medium heat. Once the butter begins to foam, add the spinach and toss in butter. When the spinach is wilted, add the heavy cream and simmer until reduced. Then add the cheese blend and mix to emulsify the sauce. Lightly season with salt and pepper.

crepes

Place the pan over medium heat and brush lightly with butter. When the pan is hot, pour about ⅓ cup of batter into the center (for an 8-inch crepe). Quickly lift the pan off the heat and swirl it around to spread the batter evenly over the bottom.

Return to the heat and cook until the bottom is slightly golden brown and the edges start peeling away from the pan for about 1 minute. Flip it over and cook for another minute or less over medium-low heat. Transfer to a flat surface and repeat with the remaining batter.

assembly

Place a crepe on a plate and add the spinach topping in the center. Top the spinach with a fried egg or poached egg, then fold the edges towards the center to form a square. Sprinkle with parsley or chives for garnish.