Savory Spinach and Feta Stuffed Crepes
Delicate crepes filled with a savory mixture of sautéed spinach, feta cheese, and herbs, finished with a light lemon butter sauce. This french-inspired breakfast (vegetarian) ready in about 40 minutes combines all-purpose flour, large eggs, milk 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 180 calories and feeds 6, 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
- 2 large eggs
- 1 cup milk
- 2 tbsp, melted plus 2 tbsp for cooking unsalted butter
- 5 cups, chopped fresh spinach
- 2 cloves, minced garlic cloves
- 1 cup, crumbled feta cheese
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp, chopped fresh dill
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a mixing bowl, whisk together 1 cup all-purpose flour, 2 large eggs, 1 cup milk, and 2 tbsp melted unsalted butter until smooth and free of lumps. Let the batter rest for 20 minutes.
- Step 2: Heat a non-stick skillet over medium heat and brush with 1/2 tbsp unsalted butter. Pour 1/4 cup batter into the pan, swirling to coat thinly. Cook for 1-2 minutes until edges lift and bottom is lightly golden, then flip and cook 30 seconds more. Repeat to make 6 crepes, setting aside.
- Step 3: In another skillet, melt 1 tbsp unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 5 cups chopped fresh spinach and cook, stirring, until wilted and most moisture evaporates, about 3-4 minutes.
- Step 4: Remove spinach from heat and stir in 1 cup crumbled feta cheese, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp chopped fresh dill, 1 tsp lemon zest, and 1 tbsp lemon juice until combined.
- Step 5: Place 2-3 tbsp of the spinach-feta filling in the center of each crepe and fold into quarters.
- Step 6: For the sauce, melt the remaining 1/2 tbsp butter in a small pan and drizzle over the crepes before serving.
Frequently asked questions
How long does Savory Spinach and Feta Stuffed Crepes take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Savory Spinach and Feta Stuffed Crepes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Savory Spinach and Feta Stuffed Crepes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Savory Spinach and Feta Stuffed Crepes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Savory Spinach and Feta Stuffed Crepes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
