A Note on This Recipe
Crepes have a reputation for being fussy, but most of that comes down to the batter — get that right and the swirling and flipping takes care of itself.
This recipe uses a blender instead of hand-mixing, which makes it almost impossible to get lumps and takes about 10 seconds. The result is a thin, smooth batter that spreads easily and cooks into tender, delicate crepes. The savory version here — sautéed spinach with cream and melted cheese, topped with a fried egg and folded into a neat pocket — makes for a satisfying breakfast that looks more impressive than it is to put together.
How to Make It
Blend the Batter and Rest
Add the egg, 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.
Pour and Swirl
Heat a pan over medium and brush lightly with butter. Pour about ⅓ cup of batter, swirling quickly to coat the bottom evenly — speed matters here, as the batter starts setting almost immediately.
Cook the Crepes
Cook until the bottom is lightly golden and the edges lift easily, about 1 minute, then flip and cook the other side for another minute.
Lightly re-butter the pan between each crepe to prevent sticking and keep the edges from drying out.
Prepare the Spinach Filling
Melt butter in a nonstick pan and sauté the spinach until wilted. Add heavy cream and simmer until slightly reduced.
You’re looking for the cream to thicken enough to coat the spinach rather than pool at the bottom of the pan, about 1–2 minutes. Stir in the cheese blend and season lightly with salt and pepper.
Assemble
Place a crepe flat on a plate and spoon the spinach filling in the center. Top with a fried or poached egg.
Fold and Serve
Fold the four edges inward to form a square pocket, overlapping slightly to keep the filling tucked in. Garnish with parsley or chives and serve immediately while the crepe is still warm and tender.
Ingredients
- ½ cup all-purpose flour
- ¾ cup milk
- 1 large 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.
Watch the Recipe
Notes
- Letting the batter rest briefly helps the crepes cook more evenly and prevents tearing.
- Use a nonstick skillet and lightly oil or butter it between crepes for easy flipping and even browning.
- Fillings can vary—try sautéed mushrooms, ham, spinach, or herbs along with your favorite cheese.
Leave a Reply