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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
Prep Time 30 minutes
Cook Time 30 minutes
Baking Time 30 minutes
Total Time 1 hour 30 minutes
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 soupmeat 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 pieSodium: 1273mgSugar: 4.3gFiber: 2.3gCholesterol: 378mgCalories: 808kcalSaturated Fat: 28.4gFat: 63.1gProtein: 27.2gCarbohydrates: 35.3g
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