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Vegetarian, Northern, Eastern and Western France

Cheesy spinach crepes with salad

Cheesy spinach crepes with salad is a complete dinner for 4 people, ready in 1 hour, medium difficulty, for about €1.70 per person. The key to success is squeezing the spinach thoroughly before filling the crepes, so the béchamel doesn't turn watery once baked.

Here's a batch of spinach crepes, rolled up and topped with melted cheese, a dinner that feels special and shares well.

Cheesy spinach crepes with salad
Total time
1 h
Difficulty
Medium
Cost per person
€1.70
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Under the golden layer of melted Gruyère, the rolled crepes hide a soft, nutmeg scented spinach filling held together with creamy béchamel. The contrast between the tender batter, the rich filling and the bubbly, browned top makes this feel like proper comfort food, nothing like a sweet dessert crepe. A simple vinaigrette salad on the side cuts through the richness just right.

This dinner takes a bit of organization but nothing tricky, so it's a good pick for an evening when you have some time, or for a relaxed Sunday with the family. Kids usually go for rolled crepes filled with cheese, and you can make the crepes ahead of time to make the final stretch easier.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 200 g
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Milk 60 cl
  • Butter 60 g
  • Grated Gruyère 120 g

Frozen foods

  • Frozen leaf spinach 600 g

Fruits and vegetables

  • Green salad 1

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Make the crepe batter by mixing the flour, eggs and half the milk, then let it rest. 30 min

    Resting relaxes the gluten, so the crepes turn out thin and pliable.

  2. Cook the crepes one at a time in a buttered pan. 15 min

    The first one is just to get the pan right, don't judge it too harshly.

  3. Make a béchamel with 30 g butter, 30 g flour and the remaining milk, then stir in the nutmeg and half the cheese.

    Whisk off the heat when you add the milk, so the sauce stays smooth.

  4. Mix the thawed, squeezed spinach with half the béchamel, fill the crepes, roll them up and arrange in a baking dish.

    Squeeze the spinach really well, otherwise everything turns watery.

  5. Spread the rest of the béchamel on top, sprinkle with Gruyère and bake at 200°C until golden, then serve with the dressed salad. 15 min

    Switch on the broiler for the last few minutes for a nicely golden top.

Our tips to get it right

  • Squeeze the thawed spinach in a clean kitchen towel or with your hands, otherwise the water it releases will water down the béchamel.
  • Keep the crepe batter a bit on the thin side, it spreads more easily and gives you thinner crepes that roll well.
  • If the béchamel thickens too much as it cools, stir in a spoonful of milk before spreading it over the crepes.

The variations

  • Swap the Gruyère for Emmental or Comté, the flavor shifts slightly but the topping stays just as melty.
  • For a heartier version, add some chopped ham to the spinach filling.
  • To save time, use store bought crepes and spend your time on the béchamel and the final baking instead.

What to serve it with

  • Green salad with vinaigrette
  • A glass of apple juice
  • A few slices of fresh bread

Storage

These baked crepes keep for 2 days in the fridge in a covered dish. They freeze well once cooled, either before or after baking. Reheat in the oven at 180°C so the top crisps back up without drying out the filling.

Questions about this dish

Can I use fresh spinach instead of frozen?

Yes, use about 800 g of fresh spinach, wilted in a pan and squeezed dry the same way as the frozen kind. The result is very similar, with a slightly fresher taste.

Can this dish be made ahead of time?

You can make the crepes and the béchamel the day before, then assemble and keep everything in the fridge. All that's left to do is bake it right before dinner.

How do I keep the crepes from tearing when I roll them?

Let the crepes cool before filling them, they get sturdier and more pliable once cold. Don't overfill them so you can roll without forcing the batter.

Will kids who don't like spinach still eat this?

Often yes, since the béchamel and Gruyère mellow the spinach flavor quite a bit. You can also cut back slightly on the spinach and add a touch more béchamel.

How long does it take to make cheesy spinach crepes with a side salad?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in cheesy spinach crepes with a side salad?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does cheesy spinach crepes with a side salad cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

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