Hazelnut Crepes With Spinach Recipe

Name: Hazelnut Crepes With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup all-purpose flour; 1 tablespoon hazelnuts, toasted and finely ground; salt and pepper; 1 egg, lightly beaten; 1 ¼ cups milk; 1 tablespoon butter or 1 tablespoon margarine, melted; 6 ounces fresh spinach, rinsed; ¾ cup low-fat cream cheese (if not getting fresh herbs, use the cream cheese with chives); 1 small garlic clove, crushed; 1 tablespoon chopped fresh mixed herbs; 2 tablespoons olive oil; 1 teaspoon lemon juice; ¼ teaspoon freshly grated nutmeg; 1 pinch chili powder

Servings: persons

⅔ cup all-purpose flour
1 tablespoon hazelnuts, toasted and finely ground
salt and pepper
1 egg, lightly beaten
1 ¼ cups milk
1 tablespoon butter or 1 tablespoon margarine, melted
6 ounces fresh spinach, rinsed
¾ cup low-fat cream cheese (if not getting fresh herbs, use the cream cheese with chives)
1 small garlic clove, crushed
1 tablespoon chopped fresh mixed herbs
2 tablespoons olive oil
1 teaspoon lemon juice
¼ teaspoon freshly grated nutmeg
1 pinch chili powder

1
In a bowl, combine flour, hazelnuts and 1/2 teaspoon salt.
2
Gradually beat in egg, milk and butter to form a thin batter; set aside 30 minutes.
3
In a large pan, cook spinach with only the water that clings to leaves 1 minute or until just wilted.
4
Drain well and squeeze out excess water.
5
Chop finely and cool.
6
Beat spinach with cheese, garlic, herbs, 1 teaspoon of the oil, lemon juice, spices, salt and pepper to form a paste.
7
Brush an omelet pan or small skillet with a little of the remaining oil.
8
Place over medium heat.
9
When hot, pour in a little batter, swirl mixture over bottom of pan and cook 1-2 minutes until browned on bottom and porous on the top.
10
Transfer to plate and keep warm.
11
Repeat to make 12 crepes.
12
Spread on each a little spinach and cheese mixture, then fold into quarters.
13
Serve at once.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ⅔ cup all-purpose flour, 1 tablespoon hazelnuts, toasted and finely ground, salt and pepper, 1 egg, lightly beaten, and more.

Yes, Hazelnut Crepes With Spinach falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hazelnut Crepes With Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions