Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) water
- 2 tbsp (28 g) unsalted butter, melted (plus 1 tsp for pan)
- 1/4 tsp fine salt
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 10 oz (285 g) baby spinach
- 4 oz (115 g) feta, crumbled
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- 1/4 tsp black pepper
- 1/2 cup (120 g) Greek yogurt or crème fraîche, for serving
- 1 lemon (zest + wedges)
Do This
- 1. Whisk flour, eggs, milk, water, melted butter, and salt into a smooth batter; rest 10 minutes.
- 2. Cook thin crepes in a lightly buttered nonstick skillet over medium heat, 60–90 seconds per side; stack and cover.
- 3. Sauté garlic in olive oil for 30 seconds; add spinach and cook until wilted; squeeze out excess moisture.
- 4. Off heat, mix spinach with feta, dill, parsley, lemon zest, and pepper.
- 5. Fill each crepe with spinach-feta mixture plus a spoon of yogurt/crème fraîche; fold into quarters.
- 6. Finish with a squeeze of lemon (and extra herbs if you like) and serve warm.
Why You’ll Love This Recipe
- Bright, savory filling: garlicky spinach, salty feta, and fresh herbs with a lemony lift.
- Tender homemade crepes that feel special but are totally doable on a weeknight.
- Cool tangy yogurt or crème fraîche makes every bite creamy and balanced.
- Flexible: works for brunch, lunch, or a light dinner with a salad.
Grocery List
- Produce: baby spinach (10 oz / 285 g), garlic (3 cloves), fresh dill, fresh parsley, 1 lemon
- Dairy: whole milk, unsalted butter, feta (4 oz / 115 g), Greek yogurt or crème fraîche
- Pantry: all-purpose flour, olive oil, fine salt, black pepper
Full Ingredients
Crepes (makes 8 crepes)
- 1 cup (125 g) all-purpose flour
- 1/4 tsp fine salt
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) water
- 2 tbsp (28 g) unsalted butter, melted and slightly cooled
- 1 tsp unsalted butter (or neutral oil) for greasing the pan as needed
Spinach–Feta–Herb Filling
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 10 oz (285 g) baby spinach
- 4 oz (115 g) feta cheese, crumbled
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp finely grated lemon zest (from 1 lemon)
- 1/4 tsp freshly ground black pepper
- 1/8 tsp fine salt (optional, to taste; feta is salty)
To Serve
- 1/2 cup (120 g) plain Greek yogurt or crème fraîche
- Lemon wedges (from the zested lemon)
- Extra chopped dill or parsley (optional)
Step-by-Step Instructions
Step 1: Make the crepe batter
In a medium bowl, whisk together the flour and salt. Add the eggs and whisk until a thick, smooth paste forms.
Slowly whisk in the milk, then the water, until the batter is smooth and pourable. Whisk in the melted butter.
Let the batter rest for 10 minutes at room temperature. (This helps the flour hydrate so your crepes cook up tender instead of rubbery.)
Step 2: Preheat your pan and set up a warming spot
Preheat the oven to 200°F (95°C) to keep finished crepes warm (optional but helpful if you’re cooking for a group).
Heat a 10-inch nonstick skillet over medium heat for 2 minutes. Lightly grease with a small dab of butter (about 1/8 tsp) and wipe it around the pan with a folded paper towel.
Step 3: Cook the crepes (8 total)
Give the batter a quick whisk. Pour in about 1/4 cup (60 ml) batter, immediately tilting and swirling the pan to coat the bottom in a thin layer.
Cook until the top looks mostly set and the edges begin to lift, 60–90 seconds. Slide a thin spatula underneath and flip. Cook the second side for 20–40 seconds, just until lightly golden.
Transfer to a plate and cover loosely with foil, or keep warm in the 200°F (95°C) oven. Repeat with remaining batter, lightly greasing the pan as needed.
Step 4: Sauté the garlic and wilt the spinach
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant (do not let it brown).
Add the spinach in big handfuls. Toss and cook until fully wilted, 2–3 minutes.
Step 5: Remove excess moisture and mix the filling
Turn off the heat. Transfer the spinach to a colander and press firmly with a spoon to squeeze out as much liquid as you can. (This keeps the crepes from getting soggy.)
Return the drained spinach to the skillet (off heat) and stir in the feta, dill, parsley, lemon zest, and black pepper. Taste and add up to 1/8 tsp salt only if needed.
Step 6: Fill and fold the crepes
Lay one crepe on a plate. Spoon about 1/3 cup spinach-feta filling onto one half of the crepe and add 1 tbsp yogurt or crème fraîche.
Fold the crepe in half, then fold again into quarters. Repeat with remaining crepes. If you want everything hot at once, place filled crepes on a baking sheet and warm in the oven at 200°F (95°C) for 5 minutes.
Step 7: Finish with lemon and serve
Top each serving with an additional small spoon of yogurt or crème fraîche if you’d like, a pinch of extra herbs, and a generous squeeze of fresh lemon juice right before eating.
Serve warm, ideally with a simple salad (arugula with olive oil and lemon is perfect).
Pro Tips
- Go thin: If your first crepe is thicker than you want, whisk 1–2 tbsp water into the batter and try again.
- Keep crepes tender: Don’t overcook the crepes. The second side only needs 20–40 seconds.
- Don’t skip draining the spinach: Pressing out liquid is the difference between a neat filling and a watery one.
- Prevent garlic bitterness: Keep the heat at medium and stir constantly for that quick 30-second bloom.
- Make it extra bright: Add a small squeeze of lemon juice directly into the filling right before assembling (start with 1 tsp).
Variations
- Add protein: Stir 1/2 cup (85 g) chopped smoked salmon into the filling off heat, or add 2 soft-boiled eggs on the side.
- Use different greens: Swap half the spinach for 5 oz (140 g) chopped kale; sauté it 2 minutes before adding spinach to soften.
- Make it richer: Replace yogurt with crème fraîche and add 1 tbsp butter to the spinach as it finishes cooking.
Storage & Make-Ahead
Crepes: Cool completely, then stack with parchment between them and refrigerate in an airtight container for up to 2 days. Rewarm in a dry skillet over medium-low heat for 20–30 seconds per side.
Filling: Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat for 2–3 minutes, stirring often. If it seems dry, add 1 tbsp water.
Assembled crepes: Best eaten fresh, but you can refrigerate assembled crepes for up to 24 hours. Rewarm on a baking sheet, covered with foil, at 325°F (165°C) for 10–12 minutes. Add yogurt/crème fraîche and lemon after reheating.
Nutrition (per serving)
Approximate, per serving (2 filled crepes, with yogurt): 430 calories, 18 g protein, 36 g carbs, 24 g fat, 4 g fiber, 720 mg sodium.
