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No. 0012 French Free recipe

Spinach Crepes with Heirloom Tomato and Cream Cheese

Vivid green crepes get their color from fresh spinach blended straight into the batter, giving a mild, earthy flavor and soft texture. Topped with meaty heirloom tomato slices and cool dollops of cream cheese, they make a light, savory brunch plate that looks as good as it tastes and pairs well with a green salad.

4.3 from 1,039 cooks

Bright green spinach crepes on a black plate topped with tomato slices and cream cheese
Photo: Eva Bronzini on Pexels
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Medium
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Method 5 steps

  1. Blend the spinach and milk on high until completely smooth and bright green, about 1 minute. Add the eggs, flour, salt and olive oil and blend again until silky.

  2. Rest the batter for 20 minutes, then stir gently.

  3. Heat a lightly oiled 10-inch nonstick skillet over medium heat. Pour in 1/3 cup of batter, swirl to coat and cook 1 to 1 1/2 minutes until the surface looks dry and the edges lift.

  4. Flip and cook 30 seconds; the crepe should stay green with no browning. Stack on a plate and repeat.

  5. Lay two crepes overlapping on each plate, arrange tomato slices down the center, add spoonfuls of cream cheese and season with flaky salt and pepper.

Tap a step to mark it done.

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