Spinach Crepes

These crepes get a savory filling built on proper French technique. A quick roux of butter, minced onion, and flour forms the base, then milk and egg turn it into a thick, creamy spinach sauce seasoned with a pinch of nutmeg.

Nutmeg and spinach is one of those pairings that just works. Even a small pinch wakes up the earthy flavor of the greens without tasting like Christmas. Mace, its sibling spice, does the same job if that’s what you have on hand.

Squeeze as much water as possible out of the frozen spinach before adding it to the roux. Soggy spinach means a watery filling that leaks out the ends of your crepes.

A short bake after filling sets the egg in the sauce and warms everything through so you get a cohesive, sliceable crepe rather than a floppy mess.

Pro Tips

• Press thawed spinach in a clean kitchen towel and wring it hard; you want it nearly dry
• Make your crepes ahead of time and store them stacked between parchment; they’ll keep in the fridge for two days
• Don’t overfill each crepe; two to three tablespoons of filling is plenty

Variations

• Add ¼ cup grated Gruyère or Parmesan to the filling for a cheesy version
• Swap spinach for chopped kale or Swiss chard
• Top with a light béchamel or hollandaise before baking for a richer finish