Pancakes (Crepes) Filled With Spinach (Filling Only)

May 09, 2023May 9, 20230 13

Spinach filled Pancakes (Crepes)

Pancakes (Crepes) Filled With Spinach (Filling Only)

by The Chefin Breakfast/Brunch

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

4-6

Calories

350

Sugar

Fat

25g

This recipe offers a twist to traditional pancakes by adding a savory filling made with spinach and gruyere cheese. Spinach is a nutrient-rich vegetable that is packed with vitamins and minerals. The filling is easy to make and can be whipped up in no time. These pancakes are perfect for a weekend breakfast or brunch and will please everyone at the table with their delicious flavor and unique twist.

Instructions

1.	Heat a large skillet over medium heat on the stove.
2.	Add the fresh or frozen spinach to the skillet and saute until the spinach is wilted.
3.	Set the spinach aside to cool.
4.	In another skillet, melt the butter over medium heat.
5.	Add salt, black pepper and grated nutmeg to the melted butter and stir well.
6.	Add the flour to the skillet and whisk until the mixture is smooth.
7.	Gradually add in the hot milk while stirring constantly until the mixture begins to thicken.
8.	Add the grated gruyere cheese to the skillet and stir until the cheese has melted and is well combined.
9.	Add the cooked spinach to the cheese mixture and stir well.
10.	Wrap the filling in the pancakes and serve hot.

PROS

These pancakes make a satisfying and healthy breakfast option.

They are easy to prepare and can be customized with your favorite filling.

CONS

The filling in this recipe can be quite heavy and high in calories.

It is important to watch portion sizes and balance the meal with plenty of fruits and vegetables.

HEALTH & BENEFITS

The incorporation of spinach into this recipe provides many health benefits, including vitamins A and C, iron, and fiber.
Spinach has been shown to support heart health, reduce inflammation, and improve cognitive function.

	8 ounces fresh spinach or 8 ounces frozen spinach
	2 ounces butter
	salt
	black pepper
	grated nutmeg
	1 ounce flour
	1/2 pint hot milk
	4 ounces grated gruyere cheese