How to Make It
Blend the Batter
Add the eggs, milk, butter, sugar, salt, and flour to a blender and blend just until smooth and lump-free, about 10 seconds — avoid over-blending to keep the crepes tender.
Let the batter rest for 10–30 minutes; a longer rest relaxes the gluten and helps the batter settle for smoother, more delicate crepes.
Cook the Crepes
Heat a pan over medium and brush lightly with butter. Pour about ⅓ cup of batter, swirling to coat the bottom evenly. Cook until the bottom is lightly golden and the edges lift, about 1 minute, then flip and cook the other side for another minute.
Prepare the Spinach Filling
Melt butter in a nonstick pan and sauté the spinach until wilted. Add heavy cream and simmer until slightly reduced, then stir in the cheese blend. Season lightly with salt and pepper.
Assemble the Crepes
Place a crepe on a plate and spoon the spinach filling in the center. Top with a fried or poached egg and fold the edges to form a square. Garnish with parsley or chives.
Easiest Crepes (Savory Crepe Pocket)
Ingredients
- ½ cup all-purpose flour
- ¾ cup milk
- 1 egg room temperature
- 1 tbsp butter melted
- 2 tsp sugar
- ¼ tsp salt
- 1 cup spinach leaves packed
- ½ cup shredded cheese
- 2 tbsp heavy cream
- 1 tbsp unsalted butter
- Freshly ground pepper
Instructions
- Blend the egg, milk, melted butter, flour, and salt until smooth, then let the batter rest briefly.
- Heat a nonstick skillet over medium heat and lightly coat with butter, then pour in a small amount of batter and swirl to coat the pan.
- Cook until lightly golden, flip, and cook briefly on the other side.
- Fill with sautéed spinach and cheese, fold into pockets, and serve warm.
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