Half-Folded Spinach and Feta Stuffed Crepes with Lemon Butter Sauce

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Thin crepes folded in half and filled with a savory mixture of spinach and feta, finished with a bright lemon butter sauce. This French-inspired brunch recipe, ready in about 40 minutes, combines all-purpose flour, milk, large eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1 1/4 cups milk
• 2 large eggs
• 2 tbsp butter, melted
• 2 cups fresh spinach, chopped
• 3/4 cup feta cheese, crumbled
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp unsalted butter
• 2 tbsp fresh lemon juice

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk together 1 cup all-purpose flour, 2 large eggs, and 1 1/4 cups milk until smooth. Stir in 2 tbsp melted butter and let batter rest for 15 minutes.
2. Step 2: Heat a nonstick skillet over medium heat. Pour 1/4 cup of batter and swirl to coat the pan thinly. Cook crepe for 1-2 minutes until edges lift and bottom is light golden, then flip and cook 30 seconds more. Repeat with remaining batter to make 6 crepes.
3. Step 3: In a skillet, melt 1 tbsp butter over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add 2 cups chopped fresh spinach and cook until wilted, about 2 minutes. Remove from heat and stir in 3/4 cup crumbled feta cheese, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Place a crepe on a plate, spoon about 1/4 cup spinach and feta filling onto half of the crepe, then fold the crepe in half over the filling.
5. Step 5: In the skillet, melt remaining 2 tbsp unsalted butter over medium heat. Stir in 2 tbsp fresh lemon juice and cook for 1 minute until the sauce bubbles and slightly thickens. Drizzle lemon butter sauce over folded crepes before serving.