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    Balkan Lunch Box > Recipes > Bosnian Recipes > Savory Crepes [Layered, Spinach and Cheese Filling]

    Savory Crepes [Layered, Spinach and Cheese Filling]

    Published: Apr 23, 2019 · Modified: Mar 6, 2024 by Aida

    Jump to Recipe Jump to Video Print Recipe

    Easy, layered savory crepes with a spinach and cheese filling are a flavorful twist to the classic crepe. Delicious crepes are neatly stacked, generously stuffed, luxuriously topped, and baked until golden. Shall we?

    Crepes on a white plate and a pan with crepes in the background on a black table.
    Jump to:
    • Background
    • Ingredients
    • Instructions
    • Recipe FAQs
    • Handling
    • More Crepe and Spinach Recipes
    • Thoughts?
    • Savory Crepes with Spinach and Cheese Filling
    • More Recipes to 💙

    Background

    Here is a great crepe lunch or dinner idea: layered savory crepes with a rich spinach and cheese filling!

    Savory crepes are easy to make! They take a little bit of time - you have to fry each separately - but other than that, they're super simple to prepare.

    To recap, crepes are nothing more than super thin, wide, pancakes. They're deliciously neutral in taste. Fillings make them savory or sweet.

    Moreover, if you want to make crepes into a lunch or dinner, the best way to do this is to make a richer filling. Our spinach and cheese filling is exactly that!

    In addition to stuffing crepes with a hearty filling, we stack them on top of each other, until the dish looks like a mini cake.

    Add to that a scrumptious egg and sour cream topping (and a quick bake!), and you've left with the most tasty and golden layered savory crepes ever!

    Ingredients

    To make the savory crepe batter (which is really the same as regular crepe batter), as well as the flavorful spinach filling - you'll need the following:

    Dish ingredients on a wooden table: salt, sour cream, baking powder, eggs, cheeses, spinach, oil, butter, milk, flour and water.

    - White Flour - we haven't tried using different flours. If you have, leave a comment below!
    - Baking Powder - to make them fluffier.
    - Salt - just a pinch.
    - Eggs - regular eggs.
    - Milk - regular or almond milk are best. Substitute with water if you must.
    - Oil - to grease the pan in between crepes.
    - Baby Spinach - washed and cut into thin stripes.
    - Feta - feta, local Travnik cheese, or Halloumi are the best.
    - Sour Cream - regular sour cream.
    - Soft Cheese - goat cheese, Ricotta, even cottage work well.
    - Butter - regular butter.

    Instructions

    Here are the instructions for today's dish:

    Six photographs, two by three, of crepes being made in a blue bowl.

    Step 1. Make Batter.

    Four photographs, two by two, of a crepe being made in a black pan.

    Step 2. Fry Crepes.

    Eight photographs, two by four, of different stuffing ingredients added to a bowl and mixed together.

    Step 3. Make Filling.

    Four photographs, two by two, of crepes layered in a pan, and filled with the filling.

    Step 4. Fill Crepes and Bake.

    Four photographs, two by two, of topping being made and poured over crepes in the pan.

    Step 5. Make Topping, Pour and Bake.

    Recipe FAQs

    What's the secret to great crepes?

    We found these secrets to be of the greatest importance:
    - The batter should rest in the fridge for at least 1-2 hours (if you have the time).
    - Also, the batter needs to be completely smooth and crumb-free.
    - The pan (preferably the crepe pan) has to be extremely hot.
    - Practice!

    What goes with savory crepes?

    Our savory crepe recipe is a standalone dish!

    If you want to add an appetizer or a salad, we recommend the local meat and cheese board meza, roasted red pepper sauce, cabbage salad, or a soup like cream of spaghetti squash, or egg drop soup.

    What can you put in savory crepes?

    There are a million different savory crepe fillings, and filling combinations! Here are some ideas:

    - Mushrooms
    - Seasonal Veggies
    - Ham and cheese
    - Fish
    - Ground beef or pork
    - Chicken
    - Feta
    - Eggs.

    Handling

    • Serving: serve warm. Add a soup, or some meat patties if you want to make it into an even more decadent dish. Also, shopska salad goes fantastic with it!
    • Storing: store in an airtight container for up to 2 days.
    • Reheating: reheat using your favorite method.

    More Crepe and Spinach Recipes

    You may like some of our other crepe or spinach goodies!

    • A hand holding a crepe above a plate of crepes on a pink background.
      Palačinke - Balkan Style Crêpes
    • Three pieces of quiche in front of a jug and pan.
      Vegetarian Crustless Spinach and Cheese Quiche (2 Versions)
    • Eight crepes on a plate, and a hand holding tartar saauce.
      Balkan Mushroom Crêpes (Palačinke sa Gljivama)
    • Three pieces of spinach pie.
      EASY Feta and Ricotta Cheese and Spinach Pie With Phyllo Dough

    Thoughts?

    If you made savory crepes with spinach and cheese filling and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!

    Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.

    Prijatno, Dobar Tek, and Bon Appetit!

    Crepes on a white plate and a pan with crepes in the background on a black table.

    Savory Crepes with Spinach and Cheese Filling

    Aida
    Irresistibly flavorul savory crepes featuring a delightful spinach and cheese filling.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Baking Time 30 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Main Course
    Cuisine Bosnian
    Calories 808 kcal

    Equipment

    • 1 round 9-inch crepe pan
    • 1 round 10-inch baking pan

    Ingredients
     
     

    Crepes:

    • 1.5 cups white flour (about 12 ounces)
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 2 eggs
    • 2 cups milk cold
    • 1 cup water cold
    • ½ cup oil to grease the pan
    • 2-3 paper towel pieces to grease the pan

    Filling:

    • 12-14 ounces baby spinach thoroughly washed and cut into thin strips
    • 1-2 eggs
    • 7 ounces feta cheese crumbled
    • 7 ounces ricotta cheese or another soft cheese like goat or cottage
    • 7 ounces sour cream
    • 1 teaspoon salt
    • 2 tablespoons melted butter

    Topping:

    • 1-2 eggs
    • 7 ounces sour cream

    Instructions
     

    • In a medium mixing bowl combine flour, baking powder, and salt. Mix with a spatula. Add milk and eggs and blend on high with a hand mixer for 2-3 minutes, slowly adding water as you mix. Mix until completely smooth. Turn the mixer off and scrape bits of flour from the sides of the bowl. Blend again for 1-2 minutes until all the crumbs and scrapes are gone. (Optional: leave the batter in the fridge for a couple of hours before frying crepes.)
    • Heat the crepe pan on high. When the pan is hot, dip a paper towel in oil and coat the pan with it (watch your fingers!). Using a ladle, pour about ½ cup batter onto the pan and quickly swirl it around until the batter coats the pan evenly. Fry on medium to medium-high for about 1 minute and 15 seconds on each side. Transfer to a plate. Repeat until you run out of batter. You should have about 12-ish crepes. 
    • Make the filling by combining all ingredients in a medium mixing bowl and whisking until completely integrated. 
    • Heat oven to 395°F (200°C). (You can adjust the temperature a little bit based on your oven.) Coat the baking pan with oil and place one crepe on the bottom. Spread 2-3 tablespoons of the filling over the crepe evenly. Repeat until you run out of crepes and filling. (Do not put the filling on the top crepe.) Place the crepe pie in the oven and bake for 15 minutes.
    • Whisk up the topping in a small mixing bowl. Take the crepe pie out of the oven and pour the topping over it evenly. Return to the oven for another 15 minutes. If it starts to blush too much cover with foil.
    • Serve warm by itself or add a soup, meat patties or a shopska salad. Store in an airtight container for up to 2 days. Reheat using your favorite method.

    Video

    Notes

    • Time
    The dish takes some dedicated time. To make it shorter, prepare batter, or crepes, the night before.
    • Batter
    If you leave the batter in the fridge for longer than a couple of hours, whisk it well before use. If it’s too thick, add some water (one tablespoon at a time) and whisk it well.
    • Serving size
    If serving as a main course, serve for 4 people. If serving with some sides, or as a side, serve to 6-8 people. 
    Nutritional information is a rough estimate.
     

    Nutrition

    Serving: 1/6 pieCalories: 808kcalCarbohydrates: 35.3gProtein: 27.2gFat: 63.1gSaturated Fat: 28.4gCholesterol: 378mgSodium: 1273mgFiber: 2.3gSugar: 4.3g
    Tried this recipe?Let us know how it was!

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