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.
Why It Works
- Stuffing the crepes and folding them into quarters before cooking them again gives you crisp textural contrast in each bite.
Read more: The Food Lab: How to Make Crepes
- Yield:Makes 4 crepes, serving 2
- Active time: 20 minutes
- Total time:20 minutes
- 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
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.
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.
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.