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Ingredients
For the Crepes:
1 cup fresh spinach leaves (blanched and squeezed dry)
1 cup milk
2 eggs
¾ cup all-purpose flour (or whole wheat flour)
1 tbsp olive oil
Salt to taste
Butter or oil for cooking
For the Filling:
1 cup cooked spinach (chopped)
½ cup ricotta cheese or cream cheese
½ cup shredded mozzarella or feta cheese
1 garlic clove, minced
1 tbsp olive oil
Salt and pepper to taste
Pinch of nutmeg (optional)
For the Topping or Salad Option:
Lettuce leaves
Sliced cucumber
Shredded carrots
Grilled chicken or tuna (optional)
Greek yogurt dressing or tzatziki
Instructions
Make the Crepe Batter:
In a blender, combine spinach, milk, eggs, olive oil, salt, and flour. Blend until smooth and bright green. Let the batter rest for 10–15 minutes.
Cook the Crepes:
Heat a non-stick pan over medium heat and lightly grease with butter or oil. Pour a small amount of batter, swirl to coat the pan evenly, and cook for about 1–2 minutes per side. Stack the crepes on a plate and keep warm.
Prepare the Filling:
In a pan, heat olive oil and sauté garlic until fragrant. Add chopped spinach, cook for 2 minutes, then stir in ricotta and mozzarella. Season with salt, pepper, and a pinch of nutmeg. Cook until creamy.
Assemble:
Spoon the filling onto a crepe and roll it up. For a lighter option, use the crepes as wraps with lettuce, cucumber, carrots, and a drizzle of yogurt dressing.
Serve:
Serve warm if filled with cheese and spinach, or chilled if using the salad wrap version.
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