French Crepes With Spinach and Feta Recipe

Spinach, onion, and feta make an easy, tasty filling for classic French crepes.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated Mar. 27, 2019
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J. Kenji López-Alt

Why This Recipe Works

  • Stuffing the crepes and folding them into quarters before cooking them again gives you crisp textural contrast in each bite.

These classic French crepes are stuffed with spinach, onion, and feta cheese. Prepping these for a Sunday brunch? You can make the plain crepes up to three days ahead of time using our Basic Crepe Batter, store them in the refrigerator wrapped in plastic, then fill them the day of.

Recipe Details

French Crepes With Spinach and Feta Recipe

Active 20 mins
Total 20 mins
Serves 2 servings

Spinach, onion, and feta make an easy, tasty filling for classic French crepes.

Ingredients

  • 2 teaspoons (10ml) extra-virgin olive oil

  • 1/4 cup minced red onion (about 1/4 medium red onion)

  • 3 ounces fresh spinach leaves (about 3 packed cups; 85g)

  • 1 teaspoon (5ml) fresh juice from 1 lemon

  • Kosher salt and freshly ground black pepper

  • 2 ounces (57g) crumbled feta cheese

  • 4 cooked basic crepes

  • 1 teaspoon (5g) unsalted butter

  • Minced fresh herbs, such as parsley, chervil, tarragon, or chives

Directions

  1. Heat olive oil in a 10-inch nonstick or well-seasoned cast iron or carbon steel skillet over medium heat until shimmering. Add onion and cook, stirring, until softened, about 4 minutes. Add spinach one handful at a time, cooking until wilted before adding next handful. Add lemon juice and season to taste with salt and pepper. Transfer to a medium bowl and fold in feta cheese.

  2. Lay 1 crepe flat on a cutting board and spread 1/4 of spinach/feta mixture over half of crepe. Fold other half over, then fold both halves over to form a quarter circle. Repeat with remaining crepes and filling.

  3. Return skillet to medium heat and add butter, swirling until melted. Add crepes and cook, swirling occasionally, until well browned and crisp. Flip crepes and cook on second side until browned and crisp. Transfer to a serving platter, garnish with minced fresh herbs, and serve.

Special Equipment

10-inch nonstick skillet or well-seasoned cast iron or carbon steel skillet

Read More

Nutrition Facts (per serving)
365 Calories
23g Fat
26g Carbs
13g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 365
% Daily Value*
Total Fat 23g 30%
Saturated Fat 12g 60%
Cholesterol 163mg 54%
Sodium 682mg 30%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 13g
Vitamin C 7mg 37%
Calcium 270mg 21%
Iron 3mg 15%
Potassium 382mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)